Baby Corn Jalfrezi

Ingredients

• Baby corn - 400 g
• Onion - 2 whole
• Tomato (medium) - 2 whole
• Ginger-garlic paste - 1 tsp
• Green chili - 1 whole
• Turmeric powder - 1/2 tsp
• Red chili powder - 1 tsp
• Cumin seeds - 1/4 tsp
• Capsicum - 1 whole
• Garam masala - 1 tsp
• Vinegar - 1 tbsp
• Coriander leaves - 1 tbsp
• Salt, to taste
• Oil - 3 tbsp

Instructions

1. 1Trim the baby corn and boil it in hot water for 2-3 minutes, then drain and set aside to cool slightly.
2. 2Grind one of the tomatoes into a smooth paste and set the paste aside for the sauce.
3. 3Heat 2 tbsp oil in a wide pan over medium heat, add the cumin seeds and cook until they splutter, then add the chopped onion, ginger-garlic paste and the green chili; fry until the onions turn brown and fragrant so the base gets a deep, savory flavor.
4. 4Stir in the red chili powder and turmeric powder, then add the tomato paste, the boiled baby corn and salt; mix everything together, cover the pan and cook on medium heat for 10 minutes so the spices penetrate the vegetables.
5. 5Turn off the heat and stir in the vinegar to lift the flavors, then transfer the curry to a warm serving dish.
6. 6In the same pan, heat the remaining oil and sauté the capsicum and the second tomato (both cut lengthwise) until just tender and slightly charred, then keep them aside for garnish.
7. 7Sprinkle the garam masala over the curry, top with the sautéed capsicum and tomato, and scatter the chopped coriander leaves for a fresh finish.
8. 8Serve the baby corn jalfrezi hot with fried rice.