Baby corn kurma is the best accompaniment for chapathi, roti, naan or any pulaos. I got this recipe from a friend and it tastes similar to the kurma we get in hotels. My husband appreciated for its taste even though he is not a big fan of baby corn like me. I love to eat baby corn as fried crispy fingers and now this kurma became one of my favourite side dishes for chapathi.
- Baby corn – 10
- Ginger garlic paste – 1
- Turmeric powder – 1 /4 tsp
- Chilli powder – 1 /2 tsp
- Garam masala powder – 1 tsp
- Coriander powder – 1 tsp
- Mustard seeds – 1 /2 tsp
- Cumin seeds – 1 tsp
- Red chilli -3
- Oil – 2 tsp
- Salt – as required
- Onion – 1
- Tomato – 1
- Coconut grated – 2 tsp
- Cashews – 6
1.Wash and chop baby corn into small pieces. Roughly chopped onion and tomato. Heat oil in a pan, saute onion and tomato until it changes colour.
2.Transfer to mixie jar, add cashews and coconut and grind into fine paste adding little water if required.
3.Heat oil in pan, add mustard and cumin seeds. When they splutter add ginger garlic paste and saute for a minute.
4.Add onion tomato paste and saute well until the raw smell goes.Then add dry masala powders along with salt. Stir well and add chopped baby corns.
5.Add required water for the gravy and mix. Pressure cook in medium flame for three whistles.
6.When the pressure seizes, open the lid and mix well. Serve hot with chapathi.
- Cinnamon, cloves and cardamom can be added for strong spicy flavour.
- Coconut milk can be added to make it rich.