Baby Corn Capsicum Curry Recipe

• 3 sticks Baby Corn, sliced
• 1 Capsicum, chopped
• 1 Onion, chopped
• 1 Tomato, chopped
• 1 tsp Ginger-Garlic Paste
• 1 tsp Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Garam Masala Powder
• ½ tbsp Coriander Powder
• 3 spoon Grated Coconut
• 1 tsp Mustard Seeds
• 1 Urad Dal
• 4 Curry Leaves
• Salt, to taste
• Oil, as required

• Pressure cook the baby corn pieces, after adding turmeric powder and little salt, for about 10 minutes or till it turns tender.
• When boiled, drain water out of it and keep it aside.
• Heat oil in a pan and put mustard seeds and urad dal in it.
• When the seeds start to crackle, add curry leaves, onion and capsicum in it and fry till onion becomes golden brown in color.
• Add tomatoes to it and fry till they become soft.
• Now, put ginger-garlic paste, chili powder, garam masala powder, coriander powder and salt in it and mix well again.
• Add cooked baby corn and fry again, for 2 minutes.
• Add water to this mixture and cook for about 5 minutes.
• In the meantime, prepare coconut milk by grinding grated coconut with water.
• Add the milk to baby corn gravy. Cook it for 5 more minutes and serve hot with chapattis.