“This is from the Food column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy!”
READY IN:
50mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Deep fry baby corn in oil in a wok.
  2. Drain excess ghee on a clean kitchen paper towel. Keep the deep fried baby corns aside.
  3. Heat 3 tsps. ghee on a griddle.
  4. Add corriander and cumin seeds.
  5. Stir-fry for a few minutes.
  6. Add green chilli, ginger and onions.
  7. Saute until golden brown.
  8. Add red chilli powder and tomato paste.
  9. Saute for 5 minutes.
  10. Fold in the deep fried baby corn.
  11. Saute for 3 minutes.
  12. Remove from heat.
  13. Garnish with corriander leaves and ginger juliennes soaked in vinegar.
  14. Serve hot with rotis or naan or parathas.
  15. Enjoy!

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