vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Mint And Baby Corn Curry

Plantain & Peanut Sambar

Plantain & Peanut Sambar

Plantain And Peanut Sambar is a new variation of sambar recipe with dry coconut. It is a ...

STUFFED KARELA

Stuffed Karela

Stuffed Karela with masala is a delicious Punjabi recipe served as a side dish with rice...

POPPY SEEDS AND COCONUT PASTE

Poppy Seeds And Coconut Paste

Poppy seeds and coconut paste used in many vegetarian and non vegetarian dishes....

Bottle Gourd Kofta Curry

Bottle Gourd Kofta Curry

It is an easy Indian kofta dish made from Bottle gourd and cooked in a creamy gravy....

MUGA GATHI

Muga Gathi

Muga Gathi or Mugachya Gathi is a traditional dish of Goa, is a coconut curry dish made w...

Curry biryani

Curry Biryani

Curry Biryani is a brilliant rice preparation dish made with chicken cooked in a spicy, f...

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

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

(11 ratings)
2 reviews so far
Prep time
15 mins
Cook time
20 mins
Total time
35 mins
MINT AND BABY CORN CURRY
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.





Cooking with images Maka Jondla Rassa , Corn rasdar, Musukina Jola Govina Jola Jola Maka saaru







 

Comments & Reviews

 

You need to login to post a comment. Click here to login.

Recent comments

profile image

Mrs.Vahchef Posted on Fri Oct 31 2014

Reply 0 - Replies
profile image

Vanakuri Shailaja Posted on Fri Mar 27 2015

Nice receipe?

Reply 0 - Replies

 


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter