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This Babycorn and Carrot Masala is a curry made using babycorns and carrot that are cooked in an onion, tomato and mint based gravy. This curry goes well with roti, chapati or phulka.
Ingredients:
Babycorn – 15
Carrots – 4
Onion, chopped – 1/4 cup
Tomatoes – 3
Cumin Seeds – 1/2 tsp
Oil – 2 tbsps
For Gravy:
Onions – 2
Mint Leaves – 1 tbsp
Garlic – 8 flakes
Coriander Leaves – 1 tbsp
Green Chillies – 3
Cashewnuts – 10
Red Chilli Powder – 1 tsp
Coriander Powder – 1 tbsp
Garam Masala Powder – 1/2 tsp
Rock Salt – 1 tbsp
Sugar – 1/2 tsp
Method:
- Blanch tomatoes for a few minutes.
- Peel the outer skin of the tomatoes and bend to a smooth paste.
- Cut carrots and baby corn lengthwise into finger like pieces.
- Cook babycorn and carrots with enough water.
- Grind all the ingredients for gravy adding very little water.
- Heat oil in a pan.
- Add cumin seeds.
- When it starts sizzling, add chopped onion and saute until golden brown in color.
- Add ground masala and saute on low flame until a nice aroma comes from it.
- Add tomato paste and saute for a few more minutes.
- Add cooked babycorn and carrots along with cooked water.
- Boil until the gravy becomes thick.
- Serve hot.
