Baby Corn Pepper Dry Recipe

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Baby Corn Pepper Dry
Course:
Brunch, Light meals & snacks, Main course, Other, Side dishes, Starters & nibbles
Preparation Time:
20-30 Minutes
Cuisine:
Chinese Cuisine
Equipments:
Bowl, Pan, Skillet, Serving bowl, Ladle
Skill Level:
Intermediate

Baby Corn Pepper Dry Ingredients

 

  • Babycorns - 12 pieces sliced diagonally
  • Onions - 3 chopped fine
  • Dry Red Chillies - 4 chopped
  • Peppercorns - 8 chopped
  • Garlic Flakes - 6 crushed or paste
  • Mustard seeds - 1/2 tsp
  • Curry Leaves - 6 torn up
  • Coriander Leaves - 1 tbsp chopped finely for garnishing
  • Oil - 1 tbsp for basic frying
  • Salt to taste

 

Preparation Method for Baby Corn Pepper Dry Recipe

 

  • Start with boiling some water in a pan. Once it boils add some salt and then the baby corn. This will make the baby corn tender and ready to fry. 
  • If you want it to cook better, it’s best to let it boil without a cover. 
  • Once the baby corn is tender, drain the rest of the water. 
  • The drained water can be used as broth to make soup or to cook other items. It is high in nutritional content and is best if not wasted. 
  • Finely chop up the onions.
  • In a skillet or pan, heat the oil and fry the chillies, half the onions and the peppercorns. 
  • Once the onions are golden brown, take it off the flame and let it cool. 
  • Once it is cool, blend the mix into a smooth paste. 
  • In another skillet or pan, heat some more oil and let the mustard seeds splutter.
  • Then add the curry leaves and the remaining onions with some garlic and saute until it’s all golden brown. 
  • Add the baby corn to the mix and once it is crisp, add the blended paste. 
  • Cook until gravy dries up.
  • Garnish with chopped corriander.
  • Serve hot.