Babycorn Kadai Masala Recipe

Ingredients needed for baby corn kadai masala

 20 baby corns
1 tsp lime juice
2 capsicums, shredded
3  dry red chillies
1½ tsp coriander seeds
A pinch fenugreek seeds
2 tsp ginger-garlic paste
2 onions- chopped
4 tomatoes pureed
1 tbsp kasoori methi /dry fenugreek leaves
¼ tsp turmeric powder
½ tsp garam masala
½ tsp amchoor/ dry mango powder
Salt to taste
½” piece ginger julienned
4 tbsp Oil  ( olive /sunflower can be used )
2 tbsps  milk,
2 tbsps  cream

How to prepare Kadai Babycorns
Take a vessel, boil 4 cups of water with 2 tsp salt and lemon juice. Add baby corns and boil for 2 minutes. Drain and wash in running cold water. Cut into 2 pieces   and keep aside.
Roast red chillies and coriander seeds on a tawa, till slightly crisp and dry and roughly grind to a coarse powder
Heat 1½ tbsps Oil in a kadai and add the boiled baby corns. Saute  and  while frying baby corns, keep them spaced out without touching each other.  As the baby corns start getting golden add the capsicum strips and stir fry for 2 minutes.  Remove from kadai and keep aside.
Heat 2½ tbsps Oil in a kadai. Simmer flame and add a pinch of fenugreek and then  the coriander, red chilli powder.
Stir for 30 seconds and add garlic or ginger paste.
Add onion. Cook till onions turn light golden.
Add tomatoes and stir well on simmer  heat till dry.
Add salt, kasoori methi, haldi, garam masala and amchoor.
Mix well till oil separates. Add ½ cup water and brin g the gravy to boil.
Add fried  baby corns and capsicum and cook  Cook for 2-3 minutes.
Simmer, add shredded ginger, milk and cream.