Baby Corn Gravy Recipe

• 6 Baby Corns
• 2 Onions
• 2 Tomatoes
• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• 1 tbsp Ginger-garlic Paste
• 1 tsp Chili Powder
• 1 tsp Coriander Powder
• 2 tsp Garam Masala Powder
• Coriander Leaves (for garnishing)
• Salt (to taste)

• Place the baby corns in a cooker, along with some salt and pressure cook them until soft.
• Remove and cut them into small pieces.
• Chop onions and tomatoes separately.
• Place a pan on fire and heat oil in it.
• Add mustard seeds and fennel seeds.
• When they splutter, add the chopped onions.
• Stir fry the onions until they are golden brown in color.
• Add in the ginger-garlic paste and stir fry.
• Now, add the chopped tomatoes and mix well.
• Mix in baby corns and saute for a few minutes.
• Add chili powder, coriander powder, garam masala powder and little water. Stir well.
• Bring the mixture to a boil.
• Now, cover the pan and cook for 2 minutes.
• Garnish with coriander leaves.
• Remove and serve hot, with naan, chapaati or roti.