Baby Corn Bake

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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Ingredients

  • 15-17 tender baby corns, boiled.
  • 1/2 cup - tamarind water
  • 1 tbsp - channa dal
  • 1 tbsp - urad dal
  • 1/2 tsp -mustard seeds
  • 1/2 tsp - cumin seeds
  • 1 tsp - red chilli powder
  • 1 tsp - dhania (coriander seed) powder
  • 1/4 tsp - turmeric
  • 1/2 tsp - garam masala
  • salt to taste
  • 1 tsp - sugar
  • 3-4 pinches asafoetida
  • 1/2 tsp - garlic crushed
  • 1/2 tsp - ginger crushed
  • 1 tbsp - coriander leaves finely chopped
  • 1/2 tbsp - plain or wheat flour
  • 2 tbsp - oil

How to Make Baby Corn Bake

  • The baby corn must be pressure cooked till tender.
  • In a saucepan, heat oil, add the dals and saute till light golden.
  • Add the mustard and cumin seeds, asafoetida, and allow to splutter. Then add ginger and garlic, stir.
  • Add tamarind water and bring to a boil.
  • Add all the dry masalas and simmer till the gravy thickens a little.
  • Add sugar and flour and stir.
  • When the gravy is thick, take off fire.
  • In a casserole, arrange the baby corn.
  • Pour the hot gravy and make sure it covers all corn.
  • Bake in a hot over till the gravy sizzles and dries a little.
  • Garnish with chopped coriander and serve hot.

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