Carrot and Baby Corn Masala

For the past few weeks every time I buy baby corn I forget about it or never get a chance to cook it for some reason. So this week when I brought baby corn I have decided to make use of it on the same day. My 2nd son doesn't like corn. But I love corn  It has been a while since I cooked it (most of the time I buy corn knob and just cook it and have it as snack). This dish I have noted down quite sometime ago(not sure from where) and I used to do it quite often before esp when we hv guests. I always asked for the recipe every time .. So I wanted to do it and give it try with my son again. To my surprise he liked it.


Ingredients:
Baby Cron - 10 
Carrots - 2 cup chopped into 1/2 inch pieces
Small onion - 1/2 cup peeled and sliced thinly
Tomatoes - 3
Oil - 1/2 tablespoon
Cumin seeds - 1 teaspoon

Fry in 1 tablespoon of  oil and grind to smooth paste
(Below ingredients are for gravy)

Onion - 1/2 cup small onion sliced thinly
Garlic - 10 pods Sliced thinly
Mint Leaves - 1/4 cup
Coriander leaves -1/4 cup
Green chillies - 3-5  (per your spice level)
Red chilli powder - 1/2 to 1 teaspoon (per your spice level)
Coriander powder -  2 teaspoon
Cashewnuts - 10-`12
Garam Masala Powder - 1/2 teaspoon
Salt per taste








Method:

Heat the water (enough to cover tomatoes) when the water boils add tomatoes and cook till the skin start to break. Peel the outer skin and grind to smooth paste

Pressure cook the carrots and baby corn with just enough water to cover it and salt till one whistle
Heat the 1/2 tablespoon of oil. When it is hot add cumin seeds. When start to crackle add 1/2 cup sliced small onion. and fry till golden. Add ground paste and stir till nice aroma comes.










Add tomato paste. Cook for 2 mins. Add cooked carrot and baby corn. Cook till gravy is thick. Switch it off and serve hot with chappathis or rice
Cook till gravy is thick. Switch it off and serve hot with chappathis or rice

                                                 
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