Name: Pressure cooked Babycorn, Cauliflower and Capsicum recipe by Saranya Sridharan at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: Babycorn - 1/4 cup; Cauliflower florets - 1/4 cup; Capsicum - diced - 1/4 cup; Onion - 1 Large; Tomatoes- 3; Ginger, chopped - 2 tsp; Garlic - minced - 2 tsp; Cashews - 3-4; Turmeric powder - 1/2 tsp; Rrd chilli powder - 1 tsp; Channa masala powder - 2-3 tsp; Salt to taste; Sugar a pinch; Oil for tempering; Cumin Seeds - 1 Tsp

ABOUT Pressure cooked Babycorn, Cauliflower and Capsicum RECIPE

A simple and super tasty side dish for your rotis and rice.

Ingredients Serving: 4

Babycorn - 1/4 cup
Cauliflower florets - 1/4 cup
Capsicum - diced - 1/4 cup
Onion - 1 Large
Tomatoes- 3
Ginger, chopped - 2 tsp
Garlic - minced - 2 tsp
Cashews - 3-4
Turmeric powder - 1/2 tsp
Rrd chilli powder - 1 tsp
Channa masala powder - 2-3 tsp
Salt to taste
Sugar a pinch
Oil for tempering
Cumin Seeds - 1 Tsp

Instructions

Blend together the onions, tomatoes, ginger, garlic and cashews into a puree.
Add this puree to a pressure cooker along with roughly chopped up baby corn, cleaned cauliflower florets and diced up capsicum. (I saved some of the capsicum to saute in oil, because I love the extra crush in capsicum. You may skip this.)
To the puree, add in the turmeric powder, red chilli powder, channa masala powder, salt and a pinch of sugar. Cover and cook for 3 whistles.
Once the pressure goes down, open the lid and prepare the tempering.
Heat a little oil in a pan and add some cumin seeds. Once it begins to fry a little, turn off the heat and pour it over the gravy.
Serve it hot with roti/pooris/rice.

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