Baby corn and green peas

 

Ingredients:

• 15-20 Baby Corns, cut vertically and chopped to 1 inch pieces
• 1 cup Green Peas, fresh/frozen
• 1 medium Onion, very finely chopped
• 2 large Tomatoes, finely chopped
• 2 Green Chillies, slit
• 1 tsp Ginger-Garlic Paste
• 1 tsp Jeera/Cumin Seeds
• 1-2 tsp Sugar (Adjust acc to taste)
• 1 tsp Garam Masala
• tsp Kitchen King Masala (Optional)
• tsp Turmeric Powder
• tsp Aamchur/Dry Mango Powder
• 1 tsp Kasuri Methi/Dried Fenugreek Leaves
• 1 tbsp Fresh Lime Juice
• 1-2 tbsp Coriander Leaves, finely chopped
• 1 tbsp Oil
• Salt to taste

Method of preparation:

Cook baby corns in enough water with turmeric and salt to taste for about 7-10 mins. Baby corns should be fork tender and still retain their crunch. Drain and keep them aside. Save 1 cup of water in which baby corn is used for later.
Heat oil in a pan and add cumin seeds. When it starts to sizzle add finely chopped onions.
Sauté the onions till it turns translucent, about 1-2 mins, on a medium flame. Now add slit green chilli, ginger-garlic paste and sauté it for another minute or so till the raw smell of ginger-garlic paste disappears.
Add garam masala, kasuri methi, kitchen king masala and sauté it over a low flame for about 30 secs to 1 min till the raw smell of spices disappears. Now add finely chopped tomatoes and cook till they become pulpy. Add sugar, amchur powder and mix well.
Mix in cooked baby corn, green peas, ½ cup of water saved from cooked baby corn and mix well. Cover and cook for another 5-10 mins till all the flavours blend well. Add little water in between making sure that curry doesn’t stick to pan.
Squeeze in fresh lime juice, chopped coriander leaves and mix well and serve hot with any roti or rice of your choice.

Copyright ©2006-2009 ellamey.com. All Rights Reserved
Powered by : Invictus Technology Solutions (P) Ltd