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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.
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