Name: Baby Corn Masala recipe by Mayra Raghvani at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: Baby corns 6 to 7; Maida 4 to 5 spoons; Rice flour 2 spoons; Onion 1 Medium Size; Capsicum 2 to 3 tsp; Coriander 1/2 cup; Mint leaves 1 tsp; Garlic 6 to 7 cloves; Ginger paste 1/4 tsp; Garam masala 1/2 tsp; ketchup 1/2 cup; Turmeric 1/4 tsp; red chili powder 1/2 tsp; Water as required; Oil as required; Salt as required

Ingredients Serving: 2

Baby corns 6 to 7
Maida 4 to 5 spoons
Rice flour 2 spoons
Onion 1 Medium Size
Capsicum 2 to 3 tsp
Coriander 1/2 cup
Mint leaves 1 tsp
Garlic 6 to 7 cloves
Ginger paste 1/4 tsp
Garam masala 1/2 tsp
ketchup 1/2 cup
Turmeric 1/4 tsp
red chili powder 1/2 tsp
Water as required
Oil as required
Salt as required

Instructions

First, take some water boil it, add baby corns in it. Boil for 2 to 3 mins. You can use whole baby corn or else you can cut into small pieces or from the middle lengthwise
Mean while you can chop onion and capsicums. Take coriander and mint leaves and garlic, roughly crush it, do not make paste.
Now take one bowl add maida and rice flour, salt, crushed coriander mixture, ginger paste, a pinch of red chilli powder. Add required water to make thick slurry. It should not be very thin.
Put oil in one pan for deep frying.
Heat oil, dip corns in the paste and fry. First, fry on full flame then on medium flame. Fry till the corns turn golden.
Place corn pieces on a tissue paper to remove excess oil.
In 2 to 3 tablespoons oil, saute capsicums and onions. Cook for another minute, now add all remaining spices and ketchup.
Mix it well. Add fried baby corns, mix it. Add required amount of water to cook well and form a gravy. Do not add much water.
Cook for 3 to 4 mins. And switch off the flame. Garnish with coriander leaves. Serve

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