Follow these steps for perfect results
Sunflower Oil
Green Peas (Matar)
Curry Leaves
Salt
to taste
Baby Corn
chopped
Cumin Seeds (Jeera)
roasted and crushed
Green Chilies
slit
Mustard Seeds
Garam Masala Powder
Onion
finely chopped
Turmeric Powder (Haldi)
Ginger
finely chopped
Coriander (Dhania) Leaves
finely chopped
Red Chilli Powder
Asafoetida (hing)
Pressure cook the baby corn with salt and turmeric powder for about 2 whistles.
Release the pressure naturally and strain the water.
Heat oil in a heavy bottomed pan.
Add the mustard seeds and asafoetida (hing), and let the mustard seeds crackle.
Add in the curry leaves and saute for about 20 seconds.
Add the onions, ginger, and green chilies, and saute until the onions are golden brown.
Add the baby corn and peas along with salt, turmeric powder, red chili powder, crushed cumin seeds, and garam masala powder.
Stir fry until the raw smell goes away, about 3-4 minutes.
Add in the chopped coriander leaves and stir to combine.
Serve hot.
Expert advice for the best results
Adjust the amount of red chili powder according to your spice preference.
For a richer flavor, add a spoonful of coconut milk at the end.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Garnish with a sprig of fresh coriander and a sprinkle of red chili flakes.
Serve as a side dish with rice or roti.
Pairs well with dal and yogurt.
The spices in the chai complement the flavors of the sabzi.
Discover the story behind this recipe
Commonly prepared as a side dish in South Indian households.
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