Baby corn and Carrot Stir-Fry Curry/Sabzi

Sometimes, the normal, everyday fare doesn’t hit the spot and you want to go for something just that little bit unique. I tried this side dish precisely for that reason. This is a dry side dish, but it can also be made as a gravy side dish (but that’s another post 🙂 )

Recipe for Baby corn and Carrot Stir-fry


Serves : 2
Ingredients :

  • 3 carrots cut into thin long pieces (approx 1 cup)
  • 1 cup baby corn roughly chopped into large pieces
  • 1 big onion chopped into thin long slices
  • 1 tsp Garam Masala or curry powder
  • 1/2 tsp red chilly powder
  • 2 tsp oil
  • Mustard seeds
  • Fresh cilantro or coriander leaves [optional]
  • Salt to taste

Image

Method:

  • Heat oil in a pan and add the mustard seeds
  • When they splutter, add the onions and fry them until soft and transparent
  • Add some chilly powder and salt and mix well
  • Add the chopped carrots and sprinkle some water on them. Cover and cook for 5-7 mins. Check once in a while so that the carrots don’t get burnt
  • While the carrots are cooking, take a vessel and add the chopped baby corns in it. Add just enough to cover the corn and then add salt
  • Heat this bowl of baby corns on medium-low flame till the baby corns become slightly soft. You can check by removing a single piece and cutting it with a spoon
  • Strain the water and add the baby corns to carrots and stir the mixture well
  • Add the garam/curry masala at this stage and adjust salt, if required. Let the mixture cook on a low flame
  • Cook to till the vegetables are just soft
  • Garnish with chopped coriander leaves and serve hot

Tips :

  • If the carrots that you buy are very sweet, reduce 1 carrot, or increase the baby corn
  •  Bear in mind that since baby corn is separately cooked in water, you don’t have to cook the final mixture beyond 2-3 mins on low flame.
  • This is a recipe where you have to keep monitoring for the final texture of the cooked vegetables. If you forget it on the flame, the veggies will overcook or burn – so please don’t forget it on the flame.
  •  For those staying in Singapore, I use one small box of baby corn (with about 12 big pieces of baby corn) from NTUC.
Advertisements

2 thoughts on “Baby corn and Carrot Stir-Fry Curry/Sabzi

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s