KADHAI BABY CORNS

Preparation Method :

• Boil water with 2 teaspoon salt and lemon juice. Add baby corns and boil for 2 minutes. Drain. Refresh in cold water. Cut into 2 pieces lengthwise, if thick.
• Warm red chillies and coriander seeds on a tawa, till slightly crisp and dry, for about 30 seconds. Grind chillies and coriander seeds to a rough powder.
• Heat 2 tablespoon oil in a kadhai and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown.
• Add the capsicum strips and stir fry for 2 minutes. Remove from kadhai and keep aside.
• Heat 3 tablespoon oil in a kadhai. Remove from heat. Add a pinch of fenugreek seeds and freshly ground coriander- red chilli powder. Stir for 30 seconds.
• Return to heat. Add onion. Cook till onions turn light golden. Add garlic-ginger paste. Mix well for a minute.
• Add tomatoes and stir for about 5 minutes on low heat till dry. Add puree.
• Add salt, fenugreek leaves, turmeric powder and garam masala powder. Add coriander leaves. Mix well till oil separates. Add water. Let it boil.
• Add baby corns, capsicum and shredded ginger. Cook for 3 minutes. Serve hot.