Baby corns are always good when eaten raw. I never wanted to add any spices to it not even salt. But Amma used to add it to Kurma, Veg pulav etc. This recipe is a special one which Amma made yesterday. Back from hospital now she is gaining her energy. Saying that her toungue has not gooten back its taste she wanted to have something minty as mint will always correct your digestive system in terms of bringing back your tatse buds to action specially after recovering from illness. The tiny white slices are brillaint looking in the green-green gravy As its her random idea I think this combi can be found with other veggies in our fellow blogs. But this gravy went well with the bland tasting baby corns. We had it with Chappathis.
Ingredients:
Baby corn sliced – 1 cup
Mint leaves – 1 handful
Coriander leaves with stems – 1 handful
Green chilly – 1
Salt – 1/4 teaspoon (adjust as per your taste)
Cashew – 6-7 toasted
Peanut oil – 2 T
How to make it?
Grind the mint leaves, coriander leaves, salt, green chilly, cashew to a fine paste. Heat the oil in a thick bottomed pan and add the paste. Saute for 10 -15 seconds. Add the sliced baby corn to this. Keep sauting it in medium flame for 1 – 2 minutes. Baby corn tastes better when half cooked retaining its crunchiness. Simmer for few seconds and switch off the stove.
Serve warm with rotis.
) and filled it with kissan pineapple jam. Its buttery, flaky and the pineapple jam was a perfect addition. But the photo was too bright 