Slice the baby corn in the circle shape. Sprinkle the juice of ginger-garlic paste, chilli powder and coriander powder on baby corn, leave it for a while. In a saucepan add oil, when oil is ready, add jeera.
When it splutters, add onions. Fry onions till golden brown.
Pour some tomato sauce and soya sauce.
Stir it, add the baby corns and salt to taste. Sprinkle some water if needed.
When it is half cooked, add pepper powder and little sugar.
Close the pan with lid and allow it to cook.
Garnish with fried cashewnuts and spring onions.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.