Baby Corn Capsicum Curry

Baby Corn Capsicum Curry is both delicious and mouth watering and can be savored at any time of the year. Learn how to prepare Baby Corn Capsicum Curry by following this easy recipe.

Ingredients:

• 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.