South Indian Baby Corn Curry
by Tarla Dalal
Added to 20 cookbooks
This recipe has been viewed 34200 times
Baby corn in a delicious curry form, flavoured subtly and aesthetically with a blend of south indian spices.
- 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 30seconds.
- Add the tamarind water, coriander powder, turmeric powder, chilli powder, curry powder, sugar, milk and salt, mix well and microwave on high for 1 minute.
- Add the baby corn, mix well and microwave on high for 1 minute.
- Serve hot with steamed rice.
Nutrient values per serving
|Vitamin A||83.4 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2.8 mg|
|Folic Acid||19.8 mcg|
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