This is a simple curry we generally make when we have bought abundant of veggies to cook Chinese food and these veggies are still left over. We do receive some appreciation though for the varied and delicious use of these vegetables.
Preparation Time 15 to 20 mins
Baby corns 6
Spring onions 2
Green chillies 2
Ginger 1 tsp
Bay leaf 1
Cinnamon ( dalchini/dalchinchakka) 1
Cuminseeds (jeera/jeelakarra) 1 tsp
Refined cooking oil 4 tsp
Garam masala 1tsp
Pinch of red chilli powder
Pinch of cumin powder
Salt to taste
Finely chopped fresh coriander to garnish
Slice the baby corn into circles and the carrot into finger long pieces. Finely chop the spring onions including the strands or leaf and the tomato. Slit the green chillies and finely chop a tsp of ginger.
Take a kadai/pan (mookudu/bandli) and add 4 tsp oil. Please keep the stove on simmer all through the process.
Once oil is hot add the bay leaf, Cardomom(Elaichi), Clove(lavangam) and cinnamon(dalchini). Also add the green chillies and ginger and sauté twice. Add cumin seeds(jeera) and once they splutter add the spring onions and sauté till the onions give the aroma of being cooked and have become transparent. Please ensure that the onions do not become golden brown.
Add the sliced baby corn and carrot and mix well so that all the pieces absorb oil. This way they retain their color. Now add Salt to taste and mix well and add ½ cup of water enough for all the vegetables to be soaked in. Leave the vegetables to boil without closing the kadai with the lid.
Once most of the water has evaporated and all the vegetables are cooked, which may take up to 8-10 mins, add the finely chopped tomato or tomato paste as available. Mix well and leave for 3-4 mins so that the tomato softens and is easily mashed into the curry.
Now add a pinch of red chilli powder (optional), cumin powder and garam masala. Mix well and leave for 2 mins for the curry to absorb the masalas.
Switch the stove off and garnish with coriander.
Since we are using tomatoes, it is not necessary that all the water is evaporated as it turns into a gravy/semi-gravy curry. However, it is always advisable to cook and boil on simmer only so that the curry doesn‘t get burnt.
Babycorn carrot curry goes best with any of the Indian breads because of its semi-gravyness. It can also be had with Peas Pulao or Jeera rice.