Stir-fried Baby Corn
by Tarla Dalal

This colourful stir-fry derives its flavour mainly from the combination of peppers, onion and tomatoes. While making stir-fried baby corn, avoid overcooking the veggies as they will lose their brightness as well as crispness.

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Stir-fried Baby Corn recipe - How to make Stir-fried Baby Corn

1/2 cup baby corn , sliced
1/2 cup onion cubes
1/4 cup yellow pepper cubes
1/4 cup red pepper cubes
1/4 cup capsicum cubes
1 tomato , cubed
1 tsp cumin seeds (jeera)
2 tbsp chopped coriander (dhania)
1 tbsp butter
black salt (sanchal) to taste

Method

Cut the tomato into half. Remove and discard the pulp. Cut the firm portion into cubes and keep aside.
Heat the butter in a pan and add the cumin seeds. When the cumin seeds crackle, add the baby corn, onions, yellow and red peppers, capsicum and tomato.
Stir fry for some time and then add the coriander and black salt.
Serve hot.

Tips

Do not overcook the vegetables as they will lose their crispness.

Nutrient values per serving

Energy	78 cal
Protein	1.2 g
Carbohydrates	7.1 g
Fiber	1.4 g
Fat	5.1 g
Cholesterol	0 mg
Vitamin A	612.5 mcg
Vitamin B1	0.2 mg
Vitamin B2	0 mg
Vitamin B3	0.4 mg
Vitamin C	42.8 mg
Folic Acid	14.6 mcg
Calcium	46.4 mg
Iron	0.6 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	58.2 mg
Potassium	121.6 mg
Zinc	0.2 mg