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Wednesday, 22 July 2015

Baby Corn Jalfrezi


Ingredients:

1 packet baby corn ( 10-12), chopped lengthwise
1/2 capsicum, chopped lengthwise
1 big onion, sliced lengthwise
1 big tomato
1 tbsp ginger-garlic paste
1/2 tsp cumin seeds
1 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp cumin powder
1 tbsp tomato sauce
1/2 cup water
salt to taste
2 tbsp oil

Preparation:
  1. Chop baby corn, capsicum and onion lengthwise. Grind chopped tomatoes to a paste and keep it aside.
  2. Heat oil in a pan or kadai and add cumin seeds. When it splutters, add sliced onion and ginger-garlic paste and saute well till the raw smell goes off.
  3. Add the tomato paste, chilli powder, coriander powder, turmeric powder, cumin powder and salt , mix well and cook for 2 minutes in low flame.
  4. Add 1/2 cup water and mix well. Then  add chopped baby corn and cook till it turns soft for about 5 minutes. 
  5. Add the capsicum and cook for 1-2 minutes. Do not over cook.
  6. Add tomato sauce, mix well and cook for 2-3 minutes till all the water content evaporate.
  7. Switch off the flame and garnish with coriander leaves...Serve warm with pulao/roti..
  • Do not over cook the baby corn and capsicum..It should be crunchy..
Recipe adapted from here

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