BABY CORN MASALA CURRY

Ingredients

Baby Corn 1 Kg peeled.
Tomatoes 4 numbers medium size.
Onion 3 numbers medium size.
Roasted Groundnut powder (fine ground) one tea cup.
Salt one teaspoon
Turmeric powder 1/4 teaspoon
Chopped Coriander Leaves 1/4 tea cup
Chilli Powder 1 teaspoon
Seasoning - Onion seeds, Mustard seeds, Fenugreek seeds,
Ani seeds ('saunf') and Jeera 1/4 teaspoon each.
Oil Normal cooking oil 2 table spoon.

Method

Cut Baby corn into one inch pieces. Add one teaspoon of salt and 1/4 teaspoon of turmeric powder and pressure cook in 4 tea cups of water for 10 minutes (until it becomes soft).

Puree 4 tomatoes. Grind onion into a paste.

Keep the 'kadai' on the fire. Put 2 table spoons of oil. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.

Add the tomato puree and cook for a few minutes. Add the chilli powder and powdered groundnuts and again cook for a few minutes.

Add the cooked baby corn and boil for five minutes. Add salt to taste. Sprinkle cut coriander before serving hot.

Goes well with Chappathis, Parathas and Poories.