17 May 2014,11:29 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

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.



  • 300 grams baby corns
  • Juice of 1 lemon
  • 3 small capsicums, cut into thin fingers
  • 3 dry red chillies-deseeded
  • 3 teaspoon coriander seeds
  • A pinch of fenugreek seeds
  • 3 teaspoon ginger-garlic paste
  • 3 onions, chopped
  • 3 tomatoes, chopped
  • 100 ml tomato puree
  • 2 tablespoon dry fenugreek leaves  
  • ½ teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 2 teaspoon salt
  • 3 tablespoon chopped coriander leaves
  • 1 "piece ginger - cut into match sticks or shredded on the grater
  • 7 tablespoon Sesame oil

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