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

How to Make Baby Corn Kurma

• Cut the baby corns to a desired shape, pressure-cook up to 3 whistles and keep aside.
• 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).
• Heat the mix of oil and ghee in a kadai and add the items to be tempered followed by the onion-tomato paste.
• Add turmeric, salt and garam masala powder and mix well.
• 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).
• 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.
• Add the cooked baby corns and water/milk, little by little to achieve gravy-like consistency and bring to boil on medium-low flame.
• Garnish with chopped coriander leaves and serve with chapatti or fried rice.
• Recipe and Image courtesy: Rak`s Kitchen
• http://www.rakskitchen.net/