Baby Corn Phudina ( Healthy Starter Recipe )
by Tarla Dalal
Added to 85 cookbooks
This recipe has been viewed 68810 times
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.
- Combine all the ingredients and blend in a mixer to a smooth paste, using very little water.
- Refrigerate and use as required.
- Boil the baby corn in salted water till they become soft and are cooked.
- Combine the baby corn with the prepared chutney in a bowl, toss well and keep aside for 10 minutes.
- Heat the butter in a broad non-stick pan, add the marinated baby corn and sauté on a medium flame for a minute.
- Add the cornflour, black salt and salt and sauté on a medium flame for another 2 to 3 minutes.
- Serve hot with onions and lemon wedges.
Nutrient values (Abbrv) per serving
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