PEPPERY BABYCORN FRY

Corns, corns, corns. Its corn season these days. My kiddo is very fond of it. So whenever we go for shopping, corn is surly there on our buying list. This time my hubby suggested to take baby corns which was in a bundle. Its freshness made me take over those babies. I had no idea what to do with this as I was taking them for the first time. Thus my hubby came out with a unique and lips smacking dish from an amazing blog. I dont know from which site but I really thank and appreciate that blog for sharing with us.

INGREDIENTS FOR PEPPER MASALA.

1 Small Onion.

2 no Dry Red Chilli.

2 tbsp Black Pepper Corns.

1 tsp Oil.

METHOD.

Heat oil in a pan. Add all the ingredients and fry till the onions turns translucent.

Cool them and grind them into a fine paste adding enough water. Keep it aside.

INGREDIENTS FOR CORN PEPPERY FRY.

10 to 11 no Baby corns.

1 Big Onion.

1 tsp Ginger Garlic paste.

2 springs of Curry leaves.

1 Tsp Turmeric pd.

2 tsp Chilli powder.

1 tsp White pepper pd.

2 tsp Coriander pd.

2 tsp Oil.

2 Cups Water.

Coriander leaves for garnish.

METHOD.

In a pan, bring 2 cups of water to boil. Add salt and a pinch of turmeric pd. Put all the corns and remove from flame. Let it sit for 15 min. Now as the corns are half cooked, slit them into medium thin slice. Keep it aside.

Heat oil in a pan. Fry onions, curry leaves with ginger garlic paste. Add turmeric pd, chilli pd, coriander pd, white pepper pd and stir till the raw smell gets off. Now add the grounded peppery masala with enough water. Finally add the corns and saute well.

Garnish with coriander leaves and serve hot.

Enjoy!!