Recipes
Baby Corn Pepper Fry Recipe
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
people
MetricUS Imperial
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Ingredients
- 8 baby corn
- 1 onion finely chopped
- 1 teaspoon ginger garlic paste
- 1 green chilli finely chopped
- 1/2-3/4 teaspoon pepper powder
- Lemon juice as required
- salt to taste
to temper
- 1 1/2 teaspoons Oil
- 1/2 teaspoons Mustard seeds
- 1/2 teaspoons cumin seeds or jeera
- 1/2 teaspoons fennel seeds
- one sprig Curry Leaves
Ingredients
to temper
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Instructions
- Add enough water to a pan and bring it to a boil. When the water starts boiling, add the baby corn pieces and cook for 2 minutes. Remove the baby corn pieces and drop them in cold water. This will stop the cooking process.
- Cut the baby corn into thin rounds carefully so that they do not break. Keep it aside. You can also cut as long thin strips.
- Heat oil in a pan. When the oil is hot enough, splutter mustard seeds. Add cumin seeds, fennel seeds, curry leaves and let them sizzle.
- Add onion, chopped green chillies, ginger garlic paste and fry till onion becomes light brownish in color and the raw smell of ginger garlic goes off.
- Add partially cooked baby corn pieces, salt, pepper powder and mix well. Sprinkle little water, cover, and cook for another 3 minutes. Keep stirring in between to avoid sticking to the bottom of the pan. Drizzle little oil if needed.
- Finally, add lemon juice, mix well and turn off the flame.
- Serve baby corn pepper fry hot with rice, roti or chapati. You can also serve it as an appetizer.