Babycorn curry

Baby corns are used mostly in Chinese cuisine but how will they be in a south Indian avatar? The idea sounded weird but the experiment, a success and the recipe joined the list of “all time favorites” at home.

Preparation time 20-30 mins

Serves 2

Ingredients:
Babycorns 1 pkt (10-12)
Spring onions 1 bunch
Refined cooking oil 4tsps
Mustard seeds 1tsp
Cumin seeds(jeera/jeelakarra) 1tsp
Curry leaves 4
Finely chopped coriander 1tsp
Green chillies 2
Cumin powder ½ tsp
Red chilli powder ½tsp
Sambar powder 2tsps
Salt to taste


Method:

Slice the baby corn into circles. Finely chop the spring onions including the leaf and separate the onion and leaf. Finely chop the green chillies.

In a pan/kadai (bandli/mookudu), heat oil. Add mustard seeds and as they pop, add green chillies, cumin seeds, curry leaves and chopped coriander. Add the onions and sauté till golden brown.

Add the babycorns and sauté. Add salt to taste, the leaf of the spring onions and a cup of water, cover and leave to cook till soft. Please keep checking in between to ensure the curry is not burnt and add water if required. It generally takes around 8-10 mins to cook.

Once the babycorns are soft and cooked, add cumin powder, red chilli powder, sambar powder and stir. Cook for another 4-5 mins.

A quicker way is to pressure cook the baby corns to 1 whistle, season and spice them as above.

Any which way, babycorn kura/palya or curry is done. We enjoyed it in typical south Indian style with ghee topped rice, but being babycorn it should taste well with any of the Indian bread or as a sandwich filling too. A different from the routine curry, a welcome for the taste buds.