Saturday, 10 December 2016


Baby corn pepper masala gravy is a delicious combination with chappathies and roties.

Baby corns in the pepper based spicy masala with delectable flavors.


Baby corns five nos
Pepper one tablespoon
Bellary onion two chopped one cup
Garlic pods four
Ginger gratings one spoon
Salt to taste
Red chilly four nos
Corn flour one tablespoon
Hybrid tomato dices one cup
Coriander powder
Coriander leaves half cup
Lemon juice one spoon
Salt to taste
Turmeric powder one spoon
Sesame oil one tablespoon
Mustard seeds one spoon
Karam masala powder one spoon


Blend the onion, red chilies, garlic and ginger gratings, coriander powder, lemon juice into a coarse paste.
Remove the hairs and chop the baby corn into slices.
Heat the frying pan with sesame oil.
Add mustard seeds to pop up. 
Add some onion bits and curry leaves.
Add turmeric and red chilly powder
Add karam masala powder.
Add tomato diced and saute well until it becomes mushy.
Transfer the coarse paste of masala blended
Saute again for few minutes.
Add baby corn slices and saute for a while.
Add adequate water and salt.
Allow to cook for few minutes.
Mix the corn flour with one tablespoon of water and pour over the boiling contents.
Add coriander leaves.
Now Sprinkle pepper powder over the gravy and mix well.
Switch off the flame.

Pepper baby corn gravy is now ready to have with hot chapathies or roties.😊😋


No comments:

Featured post


Preparation: 10 minutes Cooking time: 6 minutes Serves: 2  Ingredients: Carrots 8nos  Peanut oil one tablespoon Mustard ...