Stir-fried Baby Corn
by Tarla Dalal
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Added to 329 cookbooks
This recipe has been viewed 23635 times
This colourful stir-fry derives its flavour mainly from the combination of peppers, onion and tomatoes. While making stir-fried baby corn, avoid overcooking the veggies as they will lose their brightness as well as crispness.
- Cut the tomato into half. Remove and discard the pulp. Cut the firm portion into cubes and keep aside.
- Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the baby corn, onions, yellow and red peppers, capsicum and tomato.
- Stir fry for some time and then add the coriander and black salt.
- Serve hot.
- Do not overcook the vegetables as they will lose their crispness.
Nutrient values per serving
|Vitamin A||612.5 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.4 mg|
|Vitamin C||42.8 mg|
|Folic Acid||14.6 mcg|
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