Mint And Baby Corn Curry

Share
10 Ratings
2 Reviews
Print
Recipe By Vahchef
35 m
4 servings

Pepper Chicken Chettinad

Chicken chettinad recipe cooked in spicy chettinad style. Chettinad pepper chicken is a d...

Kalmi Kebab

Kalmi kabab a popular snack in Indian cuisine.or delicious side dish. It is juicy and ten...

Saag Cooking Greens

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...

Samba Rice And Vendakai Thyir Pachadi

Vendakai pachadi is prepared by frying the lady's finger till crisp. Served as a side dis...

Natthala Fish Curry

Natthala fish Curry tastes amazingly delicious with a perfect blend of spices....

Bhendi Ka Salan

Bhindi Ka salan is a cooked like a stew in sweet and sour gravy. To relish the utmost fla...

Mint And Baby Corn Curry Recipe, Makki Makai Sabji, How To Make Mint And Baby Corn Curry Recipe

Name: MINT AND BABY CORN CURRY
Prep time: 15 min
Cook time: 20 min
Total time: 20 min
Yield: 4

Baby corn mint curry is a delicious Indian recipe. It is an aromatic combination of flavorful mint and sweet tender baby corn.

About Recipe

Jonnalu Mokka Jonna koora, Makkacholam Ponthi Cholam Cholam Kuzhambu, Bhutta torkari

How to make MINT AND BABY CORN CURRY

(10 ratings)

2 reviews so far

Prep time
15 mins

Cook time
20 mins

Total time
35 mins

Author : Vahchef
Main Ingredient : baby corn

Servings : 4 persons
Published date : December 03, 2018

Ingredients used in MINT AND BABY CORN CURRY
• Baby corn (big) - 1 cup.
• Mint leaves - 1 cup.
• Onions - 2 numbers.
• Green chilies - 2-3 numbers.
• Salt - to taste.
• Turmeric - 1 tea spoon.
• Red chilli powder - 2 teaspoons.
• Poppy seeds - 1 tea spoon.
• Cinnamon - 2-3 pieces.
• Cardamom (1inch pieces) - 2 numbers.
• Cloves - 5 numbers.
• Coriander seeds - 1 tea spoon.
• Dry coconut - 1/2 cup.
• Oil - as required.
• Shahjeera - 1/2 tablespoon.
• Ginger garlic paste - 1 tea spoon.
• Bell pepper - 1 number.
• Curd - 1/2 cup.
• Fresh cream - 1 tablespoon.
Method:
First cut the tender baby corns into small pieces. Dry roast poppy seeds, cinnamon, cardamom, cloves, coriander seeds and dry coconut. After roasting it for 2-3 minutes switch off the flame. When it cools down to blend it in a mixie jar to make a fine powder. Take oil in a hot pan and add shahi jeera, when they crackle add finely chopped onions. Add salt to it. When it turns brown add finely chopped green chilies, ginger garlic paste, fresh mint leaves. Saute it properly and after cooking for 2-3 minutes add the baby corn pieces. Also add red bell pepper pieces, some red chili powder, masala powder and mix it properly. Now add curd and some water. After mixing properly put the lid on and cook for 10minutes on a slow flame. After 10minutes just check the pieces, if they are little crunchy then add a bowl of fresh cream and switch off the flame. After mixing it properly the dish is ready to be served with pulao, pulka, chapati, roti, and naan.