Babycorn Matar Manchurian

Serves 2


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:

  1. Heat oil in a pan, add fennel, jeera, mint leaves, cloves, green chillies, asafoetida and fry lightly.
  2. Add the tomatoes with little water and cook for 2 mins.
  3. 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.
  4. 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.

Additional Info:

You can also do this without peas.

Avoid green chillies if you do not want it to be spicy.


3 thoughts on “Babycorn Matar Manchurian

  1. Congratulations! I have reviewed “Subhojyam” and I’m pleased to inform you that your blog has been added to Blogging Women.

    I’ve enjoyed reading through your blog post (still have more to go through) and look forward to future post.
    Welcome aboard and continued success with this blog.

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