Baby Corn Phudina ( Healthy Starter Recipe )
by Tarla Dalal
28 Jan 2020
This recipe has been viewed 90162 times
One-dish-suits-all! mint and coriander add an interesting colour and flavour to the crunchy baby corn. Plus, by sautéing instead of deep-frying, we have zapped off the excess calories and pepped up the nutrient-content.
Baby Corn Phudina ( Healthy Starter Recipe ) recipe - How to make Baby Corn Phudina ( Healthy Starter Recipe )
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For The Green Chutney
1 cup chopped mint leaves (phudina)
1/2 cup chopped coriander (dhania)
1/4 cup sliced onions
1 tbsp lemon juice
1/4 tsp sugar
2 to 3 green chillies , roughly chopped
salt to taste
Other Ingredients
2 cups baby corn , cut into 2 vertically
2 tsp melted low-fat butter
1 1/2 tsp cornflour
1/4 tsp black salt (sanchal)
salt to taste
For Serving
1/4 cup sliced onions
4 lemon wedges
Method
For the green chutney
How to proceed
For the green chutney
- For the green chutney
- Combine all the ingredients and blend in a mixer to a smooth paste, using very little water.
- Refrigerate and use as required.
How to proceed
- How to proceed
- Boil the baby corn in salted water till they become soft and are cooked.
- Combine the baby corn with the prepared chutney in a bowl, toss well and keep aside for 10 minutes.
- Heat the butter in a broad non-stick pan, add the marinated baby corn and sauté on a medium flame for a minute.
- Add the cornflour, black salt and salt and sauté on a medium flame for another 2 to 3 minutes.
- Serve hot with onions and lemon wedges.
Nutrient values per serving
| Energy | 31 cal |
| Protein | 0.8 g |
| Carbohydrates | 3.8 g |
| Fiber | 1 g |
| Fat | 1.4 g |
| Cholesterol | 3.8 mg |
| Vitamin A | 377.2 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 9.4 mg |
| Folic Acid | 16 mcg |
| Calcium | 30.4 mg |
| Iron | 1.4 mg |
| Magnesium | 9.6 mg |
| Phosphorus | 14.5 mg |
| Sodium | 14.6 mg |
| Potassium | 39.9 mg |
| Zinc | 0.1 mg |
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