Spiced Babycorn Fry

I love babycorns...just steamed to anything exotic! Recently when Amma Appa where at Bengaluru my Sister and family had dinner at Gramin, Koramangala. There as an Appetiser my Brother-in-Law ordered this babycorn dish! Amma says Appa loved it so much that they got another plate of the same! Since then Amma wanted to try out based on memory the babycorn dish...with her twists sans Paneer! That's how this heavenly Spiced Babycorn Fry has become a once a month feature at home!

Ingredients:

10 Babycorn

1 Onion, mdium size, finely chopped

4 tblspn Green Capsicum | Bell Pepper | Shimla Mirch, finely diced

1/4 " Adrak | Ginger, finely chopped

2 cloves Lahsun | Garlic | Poondu, finely chopped

1/4 tsp Garam Masala

1/2 tsp Kali Miri | Black Pepper

3/4 tsp Saunf | Fennel Seeds

2 sprigs Kadhi Patta | Curry Leaves

1tsp Oil

To taste Salt

Method:

• Wash and dry the babycorns. Cut the stem portion and chop them into thin roundels. Keep aside.
• In a pan dry roast the black pepper and saunf. Transfer to a mortar and make a coarse spice powder of it.
• In the same pan, heat the oil and add jeera and curry leaves. Let the jeera splutter.
• Add the finely chopped ginger and garlic and saute for a minute. 
• Add the onions and saute till they turn translucent.
• Add the capsicum, garam masala and salt. Mix and saute for a minute.
• Add the babycorn and mix well. Sprinkle very little water and cover and cook for 5 minutes. check in between to ensure the veggies do not stick to the bottom of the pan. In case they are getting stuck, drizzle a tad bit of oil and mix well.
• Cook till the babycorn becomes tender and absorbed all moisture. Turn off the gas.
• Transfer to a serving bowl and serve hot with any Rice Medley like Pulav | Biryani

We had this exotic dish along with the delectable Nellikai Sadam | Amla Rice. Appa loves to have this as an Appetiser!

Hope you will also enjoy this wonderful Spiced Babycorn fry... that has the freshness of the fennel and the heat of pepper! Really mouthwatering!

We have used:

1. Everest Royal Garam Masala

2. Borges Olive Oil - Light

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.