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 ginger-garlic paste and fry well.

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.