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Baby Corn Phudina ( Healthy Starter Recipe )


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One-dish-suits-all! mint and coriander add an interesting colour and flavour to the crunchy baby corn. Plus, by sautéing instead of deep-frying, we have zapped off the excess calories and pepped up the nutrient-content.

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Makes 4 servings
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Ingredients


For The Green Chutney
1 cup chopped mint leaves (phudina)
1/2 cup chopped coriander (dhania)
1/4 cup sliced onions
1 tbsp lemon juice
1/4 tsp sugar
2 to 3 green chillies , roughly chopped
salt to taste

Other Ingredients
2 cups baby corn , cut into 2 vertically
2 tsp melted low-fat butter
1 1/2 tsp cornflour
1/4 tsp black salt (sanchal)
salt to taste

For The Serving
1/4 cup sliced onions
4 lemon wedges

Method
For the green chutney
  1. Combine all the ingredients and blend in a mixer to a smooth paste, using very little water.
  2. Refrigerate and use as required.

How to proceed
  1. Boil the baby corn in salted water till they become soft and are cooked.
  2. Combine the baby corn with the prepared chutney in a bowl, toss well and keep aside for 10 minutes.
  3. Heat the butter in a broad non-stick pan, add the marinated baby corn and sauté on a medium flame for a minute.
  4. Add the cornflour, black salt and salt and sauté on a medium flame for another 2 to 3 minutes.
  5. Serve hot with onions and lemon wedges.
Nutrient values Per Serving
EnergyProteinCarbohydratesFatFibreVitamin C
63 calories 1.6 gm 9.4 gm 2.6 gm 1.0 gm 7.9 mg
RECIPE SOURCE : Healthy StartersBuy this cookbook
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