Ingredients:

• 12-15 – baby Corns
• 1/2 tsp – Garam Masala powder
• 1/4 tsp – Turmeric powder
• 2 tbsp – oil and Ghee mixed
• salt to taste
• Coriander leaves for garnishing
• To grind: 2 – big Onions
• 1 – medium-sized Tomato
• 1 – Ginger (small piece)
• 2 small Cloves – Garlic
• 4 – Green chillies (medium size)
• 1.5 tbsp – Coconut
• 10 – Cashewnuts (soaked for 3 hours)
• 1/2-1 tsp – Fennel seeds
• To temper: 1 – Bay Leaf
• 1 – cardamom/elaichi
• 1 – Cinnamon (small piece)
• 2 – Cloves
• Water/milk for gravy

Method:

1. Cut the baby corns to a desired shape, pressure-cook up to 3 whistles and keep aside.
2. Cut the onions and tomato and grind with green chillies, ginger and garlic (you can substitute ginger and garlic with 3/4 tsp of readymade ginger-garlic paste).
3. Heat the mix of oil and ghee in a kadai and add the items to be tempered followed by the onion-tomato paste.
4. Add turmeric, salt and garam masala powder and mix well.
5. Fry on low flame for 10-15 minutes or until the oil leaves the sides of the kadai (stir occasionally taking care not to burn).
6. In the meantime, grind the cashew nuts, coconut and fennel seeds to a smooth paste, add to the cooked mixture and fry until the oil separates.
7. Add the cooked baby corns and water/milk, little by little to achieve gravy-like consistency and bring to boil on medium-low flame.
8. Garnish with chopped coriander leaves and serve with chapatti or fried rice.
9. Recipe and Image courtesy: Rak`s Kitchen
10. http://www.rakskitchen.net/