Ingredients:

• Baby Corn – 1 Kg peeled
• Tomatoes – 4 medium size
• Onions – 3 medium size
• Roasted Groundnut powder (finely ground) – one small cup
• Salt – one tsp
• Turmeric powder – 1/4 tsp
• Chopped Coriander leaves – 1/4 tea cup
• Chilli Powder – 1 tsp
• Seasoning – Onion seeds, Mustard seeds, Fenugreek seeds, Aniseeds (saunf) and Jeera (1/4 tsp each)
• Oil – 2 tbsp

Method:

1. Cut baby corn into one inch pieces.
2. Add one tsp of salt and 1/4 tsp of turmeric powder and pressure cook in 4 cups of water for 10 minutes (until it becomes soft).
3. Puree 4 tomatoes. Grind onion into a paste.
4. Keep the kadai on the fire. Put 2 tbsps of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
5. Add the tomato puree and cook for a few minutes.
6. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
7. Add the cooked baby corn and boil for five minutes. Add salt to taste.
8. Sprinkle chopped coriander leaves before serving hot. It goes well with Chapatis, Parathas and Pooris.

Recipe courtesy of Chandra