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  • Baby Corn Bake

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    Baby Corn Bake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 15 x Tender baby corns boiled., (15 to 17)
    • 1/2 c. Tamarind water
    • 1 Tbsp. Channa dal
    • 1 Tbsp. Udad dal
    • 1/2 tsp Mustard seeds
    • 1/2 tsp Cumin seeds
    • 1 tsp Red chilli pwdr
    • 1 tsp Dhania, (coriander seed) pwdr
    • 1/4 tsp Turmeric
    • 1/2 tsp Garam masala Salt to taste
    • 1 tsp Sugar
    • 3 pch asafoetida, (3 to 4)
    • 1/2 tsp Garlic crushed
    • 1/2 tsp Ginger crushed
    • 1 Tbsp. Coriander leaves finely minced
    • 1/2 Tbsp. Plain or possibly wheat flour
    • 2 Tbsp. Oil

    Directions

    1. The babycorn must be pressure cooked until tender.
    2. In a saucepan, heat oil, add in dals and saute/fry until light golden brown.
    3. Add in seeds, asafoetida, allow to splutter, add in ginger, garlic, stir.
    4. Add in tamarind water and bring to a boil.
    5. Add in all dry masalas and simmer until gravy thickens a bit.
    6. Add in sugar and flour and stir.
    7. When the gravy is thick take off fire.
    8. In a casserole, arrange the the baby corn.
    9. Pour the warm gravy and poke with a fork to cover all corn.
    10. Grill in a warm over until the gravy sizzles and dries a little.
    11. Garnish with minced coriander and serve warm.
    12. Making time: 30 min
    13. Makes: 6-7 servings
    14. Shelflife: Prepare few hrs ahead and grill just before required.

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