Monday, August 3, 2009

Baby Corn capsicum

Baby corn and capsicum are vegetables that always go together and compliment each other very well. Baby corn capsicum is a gravy curry having a creamy touch. Whenever amma buys baby corns and capsicum, the cashews at home are over. Yes, we are the reason as we for sure make this curry with loads of gravy.

preparation time: 40-45 min

Serves : 2


Baby corns 5
Large Capsicum (shimla mirchi) 1
Spring onions 2
Refined cooking oil 4tsp
Cumin seeds (jeelakarra/jeera) 1 tsp
Bay leaf 1
Milk ½ cup
Cashews (kaju) 1 cup (50-100gms)
Green chilli 1
Clove (lavangam/laung) 2
Cinnamon stick (dal chin chakka/dal chini) 1
Red chilli powder 1 tsp
Garam masala 1 tsp
Pinch of turmeric
Salt to taste

Fresh and chopped coriander to garnish


Slice the baby corn into round circles and cut the capsicum into eatable average sized cubes. Chop the spring onions, separating the green leafy portion and the white onion portion.

Grind a fine paste of cashews, green chilli, clove, cinnamon stick, half a cup of milk and a pinch of salt. Water also can be used but milk gives a rich taste and makes a smooth paste, so we prefer using milk.

In a pan/kadai(bandli/mookudu) add 4 tsp oil. Once hot add a tsp of cumin seeds and the bay leaf. As the cumin seed splutter, add the white portion of the spring onion and shallow fry for a minute.

Add the sliced baby corns and a pinch of turmeric and mix well. Leave for 6-8 mins to cook on simmer.

Once the baby corns are soft, add the above ground cashew paste and little water to allow the paste to cook and form gravy.

Leave for 5 minutes. Add red chilli powder, garam masala and salt to taste (keeping in mind, the salt already added to the paste) and allow to cook for another 5 minutes.

Add the capsicum cubes and green portion of the spring onion and cover the kadai/pan with a lid for 5 minutes. This is a healthy way to cook as the capsicum and springs get cooked on steam and there is less use of oil.

Baby corn capsicum is done. Garnish with fresh and chopped coriander to serve.

As a gravy curry, it tastes great with any of the Indian bread or flavoured rice. We had it with peas pulao and it is the right combo we felt as the rice was light and the curry was filling.


Pavan said...

woowwwwwwwwwwwwwwww wonleeeeee...

Anonymous said...

nice!!!! looks tasty!!!!

violinjyotsna said...

I tried this out & it was great. Thanks for the recipes & keep posting

Pratnee said...

@ Pavan and Anonymous: Thank you:)

@ Jyotsna: Glad you liked it:)

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