South Indian Baby Corn Curry
by Tarla Dalal
21 Jan 2012
This recipe has been viewed 46832 times
Baby corn in a delicious curry form, flavoured subtly and aesthetically with a blend of south indian spices.
South Indian Baby Corn Curry recipe - How to make South Indian Baby Corn Curry
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 1/4 cups diagonally cut baby corn
2 tbsp tamarind (imli) water
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/4 tsp asafoetida (hing)
1/2 tsp finely chopped garlic (lehsun)
1/2 tsp finely chopped ginger (adrak)
1 tsp coriander (dhania) powder
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1/2 tsp curry powder
1/2 tsp sugar
2 tbsp milk
2 tsp oil
salt to taste
Method
- Main procedure
- Combine the baby corn with 2 tablespoons water in a microwave proof plate and microwave on high for 2 minutes. Keep aside.
- Combine the oil, mustard seeds, cumin seeds and asafoetida in a microwave-proof bowl, cover with a lid and microwave on high for 1 minute.
- Add the garlic and ginger, mix well and cover with a lid and microwave on high for 30seconds.
- Add the tamarind water, coriander powder, turmeric powder, chilli powder, curry powder, sugar, milk and salt, mix well and microwave on high for 1 minute.
- Add the baby corn, mix well and microwave on high for 1 minute.
- Serve hot with steamed rice.
Nutrient values per serving
| Energy | 156 cal |
| Protein | 3.5 g |
| Carbohydrates | 24.3 g |
| Fiber | 1.9 g |
| Fat | 6.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 83.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.8 mg |
| Folic Acid | 19.8 mcg |
| Calcium | 37.8 mg |
| Iron | 0.5 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 9 mg |
| Potassium | 177.5 mg |
| Zinc | 0.3 mg |
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