Baby corn – 10 – 15 (cut into pieces)
Peas – ½ cup
Tomato – 1 (chopped)
Tomato puree – 4 tbsp
Chilli powder – 1 tbsp
Green chillies – 2
Fennel (sombu) – ½ tbsp
Jeera (cumin seeds) – 1 tbsp
Cloves – 1
Mint leaves (pudhina) – 4-5 leaves
Garam masala powder – ½ tbsp
Salt – to taste
Asafoetida – 1 pinch
Oil or ghee – 1 tbsp
Milk cream – 2 tbsp or milk – 5 tbsp
Coriander – for garnishing
Preparation of Babycorn Manchurian:
- Heat oil in a pan, add fennel, jeera, mint leaves, cloves, green chillies, asafoetida and fry lightly.
- Add the tomatoes with little water and cook for 2 mins.
- Now add the baby corn pieces, peas, chilli powder, garam masala powder, tomato puree, salt with some water and cook for 15 mins. The baby corn must be cooked well.
- Cook till it becomes thick and dry. Add milk cream lastly and remove from flame. Garnish with coriander.
Serve hot…. And it’s a nice starter.
You can also do this without peas.
Avoid green chillies if you do not want it to be spicy.