Tuesday, 25 December 2012

Fried Baby Corn sautéed in a Tangy Masala

I have mostly used baby corn either in fried rice, noodles, soup or salad. This is the first time I used baby corn as a main ingredient in any dish. This recipe is what I saw in a television cookery contest...yes I watch a lot of food-telly :-)

Here is how I went about it...


15 peeled baby corns,
Juice of a lemon,
1 tsp ginger paste,
1 tsp garlic paste,
1 tsp turmeric powder,
1 tsp chilli powder,
1 tsp garam masala powder,
Salt to taste,
¾ cup sliced shallots or sambar onions,
1 ½ tbsp rice flour,
1 ½ tbsp corn flour,
Oil for deep frying,
1 tbsp coconut oil,
1 tsp mustard seeds,
1.5 tbsp chopped green chillies,
1.5 tbsp chopped ginger,
Few curry leaves
1 tbsp curd,
1 tbsp of chopped coriander leaves


Chop the baby corn into 1 inch pieces or keep them whole. Marinate the baby corn in lemon juice, ginger and garlic paste, turmeric powder, chilli powder, garam masala powder and salt. You can marinate it for about 10-15 minutes (I marinated it overnight as I had friends over for lunch the next day).

Dust the marinated baby corn with rice flour and corn flour. Deep fry this till done. Keep aside.

Heat the coconut oil, season it with the mustard seeds. Now add the green chillies, ginger, curry leaves, curds and fried baby corn. Mix well.

Garnish with the chopped coriander leaves. Serve this with peanut chutney.