Baby Corn Stir Fry ~ Side Dish

When you have two contrasting foodies (esp kids) at home and each having a unique taste then the real hard work of mom is to please each one in her own way. My elder one loves 'erivum puliyum' or rather chatpata flavors at the most and younger one loves sweet flavors the most. However the younger chap also loves bitter gourd which is all the way contradicting(still cracking heads to understand his tastebuds). When it comes to packing food for lunch,each has a new menu ready satisfying to their tastes. However, I do make a balance in their menu and wrap up my own variations to please both. They both unanimously nod a 'yes' to very few recipes and this baby corn stir fry is one such healthy recipe. Now, that its lent time for Kerala Christians and I think many may be in a hunt for vegetarian recipes. So,this may be a yummy side dish for one of these nombu (lent) days.

Baby corns are easy to cook and there are a number of dishes that can be prepared in no time with this versatile vegetable. I had earlier posted baby corn butter masala which pairs perfectly with chapathis/rotis / naan. Baby corn 65 is another simple appetizer and tastes yumm when served hot. This is yet another simple and healthy stir fry that can be prepared in a jiffy. Do check this out !!

Preparation time ~ 10 minutes
Cooking time ~ 15 minutes
Serves ~ 2-3
Author ~ Julie
Ingredients
baby corn 15
onion 1 medium sized; chopped fine
tomato 1 small
ginger garlic paste 1 tsp
kashmiri chilly powder 1/2 tsp
pepper powder 1/2 tsp
perinjeerakam / fennel seeds 1/2 tsp
turmeric powder 1/2 tsp
salt to taste
coconut oil 1tbsp + 1 tsp

Method

• Wash the baby corn under running water ,drain and keep aside (don't leave the baby corns in water as they tend to soak up water).
• Cut in small roundels after snipping off the top and bottom portions lightly. Add the chopped tomato in a blender and blend till smooth.Keep aside.
• Heat a pan and add oil. When the oil is hot add perinjeerakam(fennel seeds), let it sizzle. Add in ginger garlic paste and saute till raw smell disappears. Transfer the fine chopped onions and saute lightly browned(add a pinch of salt to speed up the process). Then add the spice powders on low flame and then add tomato pureed. 

• Give a quick mix and saute till the tomato paste is well cooked and the gravy is thickened. Add in the cut baby corn and salt, give a quick mix. 

• Lower flame on low and cook covered for 7-8 mins, in between give a stir just to ensure there is even cooking. Open the lid and add in a tsp of oil. Increase flame to high and dry up the moisture left behind and the masala is well coated with the baby corns.
• Switch off flame and serve warm with rice.

RELATED POSTS
Baby Corn Butter Masala
Baby Corn 65

If you're looking for more vegetarian curry type dishes esp Kerala style,then here is the link-
Kerala Veg Curry(Ozhichu Curry)