Kadhai Babycorn

Kadhai Babycorn is a popular Indian Side Dish
Author :
Category :
Family Friendly
Course :
Side Dish
Cuisine :
Technique :
Difficulty :
Servings :
Serves 4
Rated 3 based on 100 votes


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


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

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Chitra Ramachandran

Chitra Ramachandran

A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.

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