Monday, November 14, 2011

Babycorn & Carrot Masala


Babycorn - 15
Carrots - 4
Onion, chopped - 1/4 cup
Tomatoes - 3
Cumin Seeds - 1/2 tsp
Oil - 2 tbsps

For Gravy:
Onions - 2
Mint Leaves - 1 tbsp
Garlic - 8 flakes
Coriander Leaves - 1 tbsp
Green Chillies - 3
Cashewnuts - 10
Red Chilli Powder - 1 tsp
Coriander Powder - 1 tbsp
Garam Masala Powder - 1/2 tsp
Rock Salt - 1 tbsp
Sugar - 1/2 tsp


  1. Blanch tomatoes for a few minutes.
  2. Peel the outer skin of the tomatoes and bend to a smooth paste.
  3. Cut carrots and baby corn lengthwise into finger like pieces.
  4. Cook babycorn and carrots with enough water.
  5. Grind all the ingredients for gravy adding very little water.
  6. Heat oil in a pan.
  7. Add cumin seeds. 
  8. When it starts sizzling, add chopped onion and saute until golden brown in color.
  9. Add ground masala and saute on low flame until a nice aroma comes from it.
  10. Add tomato paste and saute for a few more minutes.
  11. Add cooked babycorn and carrots along with cooked water.
  12. Boil until the gravy becomes thick.
  13. Serve hot.


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