Babycorn and Capsicum Masala

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Relish the delicious and crunchy taste of baby corns with colorful bell peppers.

 

Ingredients:

6-8 baby corns, boiled & chopped

3/4 cup green and red bell peppers, chopped in cubes

2 medium onions, roughly chopped

2 tomatoes, pureed

1 tbsp ginger-garlic paste

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp cumin powder

1/2 tsp dry mango powder

1 tsp garam masala

1 bay leaf

Salt to taste

3 tbsp oil or butter

1 dry red chilli

3 cloves

4 peppercorns

1 cinnamon stick

1 green cardamom

Method:

• Dry roast cloves, cinnamon stick, green cardamom, peppercorn and dry red chilli for a min.
• Cool and grind with chopped onions to a fine paste.
• Heat oil in a pan, add bay leaf, cook for a while then add grounded paste.
• Saute for a while and add ginger-garlic paste. Cook for 5-7 min or till oil separates.
• Add tomato puree and mix well. Add all dry spices and salt. Cook well till raw smell goes.
• Add baby corn and capsicum pieces and cook again till whole spices blends well and the vegetables turn tender.
• Garnish with chopped coriander leaves and serve hot with rice or chapatti.