Baby Corn Gravy

Baby Corn 🙂

Baby corn also known as young corn, mini corn, cornlettes, baby sweetcorn or candle corn. 


Baby corn ears are hand-picked as soon as the corn silks emerge from the ear tips, or a few days after. Corn generally matures very quickly, so the harvest of baby corn must be timed carefully to avoid ending up with more mature corn ears. 

Baby corn ears are typically 4.5 to 10 cm (1.8–3.9 in) in length and 7 to 17 mm (0.28–0.67 in) in diameter.

Baby corn is an appreciated vegetable consumed worldwide.

Eaten As
Fritters, Masala, Manchurian, Soup, Pakoda


Baby Corn Gravy

Preparation Time : 10 min
Cooking Time : 15 min
Total : 25 min

Method :

Cut baby corn into 1 inch pieces. 
Better cooked lightly with little salt. 

Cut some vegetables like Peas, Potato, Carrots. 
I added only potato.    

Put a pan on the stove. 

Fry cumin 1 tsp in little oil  

Add 2 onions chopped finely

Add salt, Garam masala - 3/4 tsp, 
Red chilli powder - 1 tsp and fry

Add One tomato cut finely
Fry well & Allow it to cool

Grind nicely & Keep aside

Put the pan on stove
Add oil 
Seasonings like cinnamon, cloves, cardamom are added
Fry a little 

Add the baby corn & the cut vegetables

Add water and let it cook for five mins

Add the ground masala
Cook well by closing with the lid

Its almost cooked 

 Now we are going to garnish either with coriander leaves or celery

I go for celery

Celery Cooking :

Celery cooking in a french way is a different one. Usually I have a little strain over it. 
First separate the leaves and stem. 

Just break near the bulb end and tear the fiber part of it, so that it wont be meshy after cooking. 

Now add to the gravy. 

Baby Corn Gravy is ready for Dinner.

Baby Corn Masala is best combo with chapathy, parottaa and jeera rice.

That's All Folks !


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