(Shared by Priyanka Maheshwari)
INGREDIENTS · 3/4 cup Baby corn (cut into thin long strips) · 1 small sized onion (cut lengthwise) · 1/3 cup Green Capsicum (cut into thin long strips) · 2 dry red chilies · 2 garlic + ½ inch ginger - crushed or made in a paste · ½ tsp red chili powder · 1 tsp coriander powder · 1 tsp cumin powder · ¼ or ½ tsp garam masala powder · 1 cup tomato puree · ½ tsp apple cider or white vinegar(You can use lime juice instead of white vinegar) · 2 tbsp oil · 1 or 1.5 tsp sugar or as required · salt as required · some spring onion greens for garnishing INSTRUCTIONS 1. Heat the oil in a wok/kadhai , add the onions and sauté on a medium flame till they become translucent. 2. Add the ginger garlic paste and saute till the raw aroma goes away. 3. Add the dry red chilies and saute for 10-12 seconds. 4. Now add the capsicum and saute for 2-3 minutes. 5. Add the baby corn and saute for 2-3 minutes. 6. Now add the tomato puree, red chili powder, coriander powder, cumin powder and garam masala. 7. Also add salt and sugar 8. Cook the baby corn in the tomato puree for 10-12 mins. 9. If the liquids dry up, then add ¼ or ½ cup water and continue to cook. 10. When the curry becomes semi dry, add the vinegar. 11. Stir and serve the baby corn jalfrezi garnished with garnished with spring onion greens. |