Ingredients

• 2 cups - chopped baby corn (tinned baby corn will work just as fine)
• 2 - big capsicums, deseeded and chopped finely
• 1 - large onion, cut into thin strips
• 1 tsp - chopped garlic
• 1 tsp - chopped ginger
• Tomato sauce - 5 - 6 tsp
• Kasuri methi - 1 - 2 tsp (dried fenugreek leaves)
• Coriander seeds - 1 tsp
• Cumin seeds - 1 tsp
• Chilli powder - 2 tsp
• Sugar - 1 tsp
• Salt to taste
• Oil - 4 tsp
• Fresh coriander for garnishing

How to Make Kadhai Babycorn

• Dry grind the kasuri methi, coriander seeds and cumin seeds together and make a fine powder.
• Heat oil in a kadai and add the chopped onions, ginger and garlic.
• When the onions turn translucent, add the chopped capsicums and stir well.
• Try using red capsicum for more stunning results.
• Now add the tomato sauce and the dry powder as described in step 1.
• Mix well and add the cut babycorn.
• Add a little bit of water if required, cover the pan and cook till almost done (about 10-15 mins).
• Now add sugar, salt, chilli powder and the fresh coriander.
• Simmer for a further 5 mins and serve hot with chapatis or parathas.