Baby corn and Capsicum masala

What do I do when there are some baby corns left over in the refrigerator? Mix all ingredients of my choice and come up with an interesting gravy!!

Now what do I do when this gravy turned out to be a good side dish to rotis or peas pulao/ghee rice?? Share it with all in my blog :) So here goes the recipe.....

INGREDIENTS: (Serves 2)

• Baby corns - 5 to 6
• Capsicum - 1
• Onion - 1 big + 2 Tbsp of finely chopped onions
• Tomato - 1 big
• Cashewnuts or Badam - 4 to 5 (optional)
• Red chilli powder - 1 tsp
• Coriander powder - 1 tsp
• Cumin seeds powder - 1/2 tsp
• Cumin seeds - 1 tsp
• Garam masala - 1/4 tsp
• Kasoori Methi - a pinch
• Turmeric powder
• Oil - 1 Tbsp
• Salt - as required

METHOD:

1. Cut the onion into large pieces. Heat a tsp of oil in a kadai and fry the onions till they are transperent and light brown. Remove from fire and let it cool for a while
2. Cut baby corns into half inch pieces and boil them for 10 minutes. Add a pinch of salt and turmeric powder to the water while boiling the baby corns
3. In a mixer, blend together the following ingredients into a smooth paste: fried and cooled onions, tomato, red chilli powder, coriander powder, cumin powder, kasoori methi, cashewnuts or badam (this is optional, just for a rich texture, I added 3 chasewnuts and 3 badam)
4. In a kadai, heat 2 tsp of oil and fry the finely chopped onions and capsicum for a few minutes and keep the onion and capsicum aside
5. In the same oil, add cumin seeds. Once they crackle, add the ground paste and fry for 2 to 3 minutes
6. Once it starts to boil, add the baby corns, onions and capsicum. Add little water if the gravy is too thick
7. Add salt, garam masala and cook for 5 minutes in medium flame
8. Serve hot with rotis or ghee rice/peas pulao