Baby Corn Capsicum Curry Recipe

Baby Corn Capsicum Curry is both delicious and mouth watering and can be savored at any time of the year. Learn how to make/prepare Baby Corn Capsicum Curry by following this easy recipe.
Baby Corn Capsicum Curry Recipe
Preparation Time 20 Minutes
Cooking Time 20 Minutes
Difficulty Average
Rating 8.0 / 10 (1 vote)
Recipe Type Veg.
Serves 2
  • 3 sticks Baby Corn, sliced
  • 1 Capsicum, chopped
  • 1 Onion, chopped
  • 1 Tomato, chopped
  • 1 tsp Ginger-Garlic Paste
  • 1 tsp Chili Powder
  • ½ tsp Turmeric Powder
  • 1 tsp Garam Masala Powder
  • ½ tbsp Coriander Powder
  • 3 spoon Grated Coconut
  • 1 tsp Mustard Seeds
  • 1 Urad Dal
  • 4 Curry Leaves
  • Salt, to taste
  • Oil, as required
How to make Baby Corn Capsicum Curry:
  • Pressure cook the baby corn pieces, after adding turmeric powder and little salt, for about 10 minutes or till it turns tender.
  • When boiled, drain water out of it and keep it aside.
  • Heat oil in a pan and put mustard seeds and urad dal in it.
  • When the seeds start to crackle, add curry leaves, onion and capsicum in it and fry till onion becomes golden brown in color.
  • Add tomatoes to it and fry till they become soft.
  • Now, put ginger-garlic paste, chili powder, garam masala powder, coriander powder and salt in it and mix well again.
  • Add cooked baby corn and fry again, for 2 minutes.
  • Add water to this mixture and cook for about 5 minutes.
  • In the meantime, prepare coconut milk by grinding grated coconut with water.
  • Add the milk to baby corn gravy. Cook it for 5 more minutes and serve hot with chapattis.