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2 tbsp. -
oil (if not available substitute with any oil)
100 gm - baby corn, cut into lengthwise halves
100 gm -
a bunch of
1 tsp -
Dried red chillies
1/2 tsp -
Red Chilli powder
2 tsp -
3 pinches -
salt to taste
How to Make Corny affair
Heat oil, add the mustard seeds and dry chillies and allow to splutter.
Then add the slit baby corn and fry over medium heat for 2 mins. Add the corn niblets and continue to fry over medium heat for 1 min more.
Add the chilli powder and salt to taste. Mix in the curry leaves and add 2 tbsp. water.
Cover with a lid and cook till the baby corn and the corn niblets are tender; do not overcook.
When all the water has evaporated, mix the tamarind pulp and sugar in a bowl and add to the corn mixture.
Stir gently and serve with garlic toast or puri.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.