Baby corn Capsicum Curry

The Hyderabadi Babycorn Capsicum curry is very tasty and mouth watering. It is an excellent side dish for Non, Chapatti and puri. Following is the method to prepare the dish.

Ingredients

• 12-15 Baby Corns
• ½ tsp Garam Masala Powder
• ¼ tsp Turmeric powder
• 2 tbsp oil
• Salt to taste
• Coriander leaves (for garnishing)

To Grind

• 2 big onions
• 1 medium size tomato
• 1 small piece Ginger
• 2 small Garlic Cloves
• 4 Medium Green Chilies

To Grind

• 1 ½ tbsp coconut
• 10 cashew nuts
• ½ - 1 tsp Fennel seeds

To Temper

• 1 Bay Leaf
• 1 Elaichi
• A small piece of cinnamon
• 2 cloves

Method to prepare

• Cut baby corns into small pieces and pressure cook them for 3 whistles.
• Cut onions and tomato and then add ginger garlic cloves and green chilies and grind them to a paste.
• Heat oil in a kadai and add bay leaf, elaichi, cinnamon and cloves.
• Add the onion paste in the kadai and stir well.
• Add turmeric powder, salt and garam masala powder and mix well.
• Fry the mixture at low heat for 10-15 minutes.
• Add water to form a gravy consistency and boil the mixture.
• Add the cooked baby corn pieces.
• Place cashew nuts, coconut and fennel seeds in a grinder and grind them to make a smooth paste.
• When the gravy starts boiling add the cashew nut paste and stir well.
• Boil the gravy till it become thick.
• Garnish with coriander leaves

You can now serve hot with chapatti and fried rice. Give it a try.

Keywords: Capsicum, Garam Masala Powder, Chapatti,

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