BM# 68-Cooking Carnival: Day 11
Theme of Week 3: Vegetables in Snacks
Dish: Baby corn Roast
I usually keep canned baby corn in the pantry to use in Indo-Chinese dishes. The canned ones are quite convenient in that I don’t have to boil them, just rinse and thoroughly drain. But if you are using fresh baby corn, then boil them for a few minutes to make them tender.
This dish takes just a few minutes to cook and it is spicy and delicious. You can cut down on the spice level if you want. I used a seeded jalapeno that wasn’t too spicy, so I added a dry red chili and some red chili powder too. If spicy food is not your thing, then you can tone it down. Serve it as an appetizer or snack and I’m sure people will come back for seconds.
Baby Corn Roast
- 15 oz . cans Baby Corn of , rinsed, drained and chopped into 1" pieces (or use 2 cups of fresh ones that are boiled)
- 1 Onion Medium , chopped
- 1 Green Chili , chopped
- 6 ~ 8 Curry leaves
- 2 cloves Garlic , minced
- 1 tsp Cumin seeds
- 2 chilies Dry Red
- ½ tsp Chili powder Red (adjust as per taste)
- ¼ tsp Turmeric
- ½ tsp Cumin Ground
- To taste Salt
- 2 tbsps Cilantro , finely chopped
- Heat 2tbsp oil in a pan, add the boiled baby corn and fry till golden brown. Remove from the pan and set aside.
- In the same pan, add cumin seeds, dry red chilies, garlic, onion, green chili and curry leaves; saute till the onions are lightly browned around the edges.
- Add the fried baby corn, red chili powder, turmeric, ground cumin and salt. Stir fry for 3~4 minutes.
- Sprinkle with chopped Cilantro and serve hot!!