Thursday, July 14, 2011

Babycorn masala


Rains are in full swing here and Little A is enjoying the weather. He loves to watch the rains but misses his evening outing. In Mangalore, it rains continuously at times and for days together. Hence going out in this rains needs a lot of planning. We avoid taking the little one out in this weather. This is also the time to experiment on spicy foods, fries and soups. Here is one such dish that I just made up with leftover veggies and it came out really good. I used a different masala this time called sabzi masala and the gravy came out really tasty. I had picked this up randomly during my recent grocery shopping. When the curry was cooking the house smelled heavenly. Pair it up with some hot rice or chapthis and make a meal out of it.

Rains are in full swing here.Little A is enjoying the weather. He loves to watch the rians but misses his evening outing. In Mangalore, it rains continuously at times and for days together. This is the time to experiment on spicy foods, fries and soups. Here is one such dish that I just made up with leftvoer veggies and it came out really good. I used a different masala this time called sabzi masala and the gravy came out really tasty. When the curry was cooking the house smelled heavenly. Pair it up with some hot rice or chapthis and make a meal out of it.
Here is what's needed

a pack of freshly peeled baby corns, slit lengthwise and chopped into two
2 medium tomatoes blanched
3 medium onions cubed
1 capsicum cubed
handful of mushrooms quartered
10 cashews soaked
1/2 tsp turmeric powder
2 tsp red chilli powder
1 tbsp Sabzi masala
1 tsp garam masala
1 bay leaf
1/2 tsp ginger garlic paste
a generous pinch of kasuri methi
salt to taste
oil
coriander leaves chopped to garnish

Procedure:
1) Grind the blanched tomatoes, cashews to a smooth paste with required quantity of water.
2) Cook the baby corn in sufficient water till almost done.
3) Heat oil, add bay leaf. After few seconds add in the Onions and fry till translucent. Add ginger garlic paste capsicum and mushroom. Fry until capsicum can be broken using a spoon and mushrooms have wilted.Add in the masala powders and fry till oil separates.
4) Add the tomato paste and cook further. Mix in the babycorn and give it a good rolling boil. Add in the kasuri methi and salt. Mix well, add sufficient water and check for seasoning adding any if required. Switch off and garnish with coriander leaves.

Note: To enhance the taste of this curry milk or cream could be used. I skipped this completely as I am not too fond of cream based gravies. This curry came out so good that I see myself using this base gravy with many more vegetables.
We enjoyed it with hot chapathis.


4 comments:

Apu said...

Recipe looks yummy!!

Priti said...

Looks yum ...liked the recipe

aipi said...

The last click is super good ~ love baby-corn n the recipe sounds great!
US Masala

Anitha Kamath said...
This comment has been removed by the author.