Ingredients:

• 15-17 tender baby corns, boiled.
• 1/2 cup – Tamarind water
• 1 tbsp – Channa dal
• 1 tbsp – Urad Dal
• 1/2 tsp -mustard seeds
• 1/2 tsp – Cumin seeds
• 1 tsp – Red Chilli powder
• 1 tsp – Dhania (coriander seed) powder
• 1/4 tsp – Turmeric
• 1/2 tsp – Garam Masala
• salt to taste
• 1 tsp – Sugar
• 3-4 pinches Asafoetida
• 1/2 tsp – Garlic crushed
• 1/2 tsp – Ginger crushed
• 1 tbsp – Coriander leaves finely chopped
• 1/2 tbsp – plain or Wheat flour
• 2 tbsp – oil

Method:

1. The baby corn must be pressure cooked till tender.
2. In a saucepan, heat oil, add the dals and saute till light golden.
3. Add the mustard and cumin seeds, asafoetida, and allow to splutter. Then add ginger and garlic, stir.
4. Add tamarind water and bring to a boil.
5. Add all the dry masalas and simmer till the gravy thickens a little.
6. Add sugar and flour and stir.
7. When the gravy is thick, take off fire.
8. In a casserole, arrange the baby corn.
9. Pour the hot gravy and make sure it covers all corn.
10. Bake in a hot over till the gravy sizzles and dries a little.
11. Garnish with chopped coriander and serve hot.

Recipe courtesy of Saroj Kering