Monday, May 11, 2015

Baby Corn

How to make baby corn jalfrezi recipe
Materials
  • 1 teaspoon cumin powder
  • ¼ or ½ teaspoon Garam Masala powder
  • 1 cup tomatoes
  • Curry 200 or 250 GMS
  • 1 medium bell pepper Capsicum/Green
  • 1 medium onion
  • 2 dry red pepper
  • 2 garlic + ginger-half inch crushed or made into a paste
  • ½ teaspoon Red Chile powder
  • coriander powder 1 tsp
  • ½ teaspoon vinegar cider or white
  • 2 tablespoons oil
  • Spoon 1 or 1.5 organic unrefined cane sugar, or as needed
  • Salt-as required
  • Some coriander leaves for garnish

Process

1.         Piece apiece child clavus vertically inch to 4.
2.         Thinly slice the capsicum and onions.
3.         Heat oil in kadai or wok or a pan.
4.         Add the onions and saute till they become translucent.
5.         Add up the ginger Allium sativum glue and saute boulder clay the raw aroma goes away.
6.         Add up the dry out red chilies and saute for 10-12 seconds.
7.         Now add the capsicum and saute for 2-3 minutes.
8.         Add the baby corn and saute for 2-3 minutes.
9.         Now add the tomato puree and stir.
10.       Add red chili powderise, coriander powderise, cumin seed powderise and garam masala.
11.       Also add salt and sugar
12.       Cook the baby corn in the tomato puree for 10-12 mins.
13.       If the liquids dry up, then add ¼ or ½ cup water and continue to cook.
14.       When the curry becomes semi dry, add the vinegar.
15.       Stir and serve the baby corn jalfrezi garnished with coriander leaves.