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| Prep Time | 15 minutes |
| Servings |
people
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Ingredients
- Babycorns - 6 nos
- Onion - 2 nos
- Tomato - 2 nos
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Fennel seeds(Perinjeerakam) - 1 tsp
- Ginger(garlic paste - 1 tbsp) -
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala powder - 2 tsp
- Salt(As reqd) -
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Pressure cook the babycorns with little salt till they become soft.
- Cut them into small pieces and keep aside.
- Chop the onions and tomatoes separately.
- Heat oil in a pan.
- Add the mustard and the fennel seeds.
- When they start to splutter, add the chopped onions to it.
- Fry, till they turn golden brown in colour.
- Add the chopped tomatoes and fry thoroughly.
- Add all the masalas and little water.
- Bring it to boil.Then add the cooked babycorns.
- Cover and cook for another 2 mins.
- Garnish with coriander leaves.
- :- Serve hot with naan, chappathi or roti.
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