Ingredients:

• 6 – baby Corns
• 2 – Onions
• 2 – Tomatoes
• 1 tsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Fennel seeds
• 1 tbsp – Ginger and Garlic paste
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 2 tsp – Garam Masala powder
• Coriander leaves
• Salt to taste

Method:

1. Pressure cook the baby corns with little salt till they become soft.
2. Cut them into small pieces and keep aside.
3. Chop the onions and tomatoes separately.
4. Heat oil in a pan and add the mustard and the fennel seeds.
5. When they start to splutter add the chopped onions to it.
6. Fry till they turn golden brown in colour.
7. Add ginger garlic paste and fry well.
8. Also add the chopped tomatoes and fry thoroughly.
9. Add all the masalas and little water.
10. Bring it to a boil and cover the lid and cook for about two minutes.
11. Serve hot with naan, chapatti or roti.
12. Garnish with coriander leaves.

Recipe courtesy of Manju Madhan