South Indian Baby Corn Curry

by Tarla Dalal

Added to 11 cookbooks
This recipe has been viewed 7235 times

Baby corn in a delicious curry form, flavoured subtly and aesthetically with a blend of south Indian spices.

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Preparation Time: 10 minutes
Cooking Time: 7 minutes

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Ingredients

12 to 15 baby corns, cut into halves
1/2 cup tamarind (imli) water
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp curry powder
1/2 tsp sugar
2 tsp oil
salt to taste

Method

Combine the baby corn with 2 tablespoons water in a microwave proof plate and microwave on HIGH for 2 minutes. Keep aside.
Combine the oil, mustard seeds, cumin seeds and asafoetida in a microwave-proof bowl, cover with a lid and microwave on HIGH for 1 minute.
Add the garlic and ginger, mix well and cover with a lid and microwave on HIGH for 1 minute.
Add the tamarind water, coriander powder, turmeric powder, chilli powder, curry powder, sugar and salt, mix well and microwave on HIGH for 2 minutes stirring once in between after 1 minute.
Add the baby corn, mix well and microwave on HIGH for 1 minute.
Serve hot with steamed rice.

RECIPE SOURCE : Microwave Subzis