Baby corn gravy, a rich cashew and coconut based delicious gravy is a great side dish for pulao or any Indian bread. It is prepared using baby corn, onion tomato paste, cashew coconut paste and Indian spices.
Ingredients
Ingredients
- Baby corn - 20
- Onion - 1, medium sized
- Tomatoes - 2, medium sized
- Ginger garlic paste - 2 tsp
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Coriander powder - 1 tsp
- Garam masala - 1 tsp
- Grated coconut - 1/4 cup
- Cashewnuts - 8
- Fennel seeds - 1/2 tsp
- Cinnamon - 1 inch
- Cloves - 3
- Bay leaf - 1
- Coriander leaves - To garnish
- Salt - To taste
- Oil - 1 tbsp + 1 tsp
Method
- Cut the baby corns into 1 inch pieces and pressure cook for 3 whistles. Keep aside.
- Soak the cashewnuts in warm water.
- Heat 1 tsp of oil in a pan and add chopped onion. Fry till they turn transparent.
- Add chopped tomatoes and cook till it gets mashed.
- Cool the mixture and grind into a paste. Keep aside.
- Heat 1 tbsp of oil in a pan and add cinnamon, cloves and bayleaf.
- Add the onion tomato paste & ginger garlic paste and add turmeric powder, chilli powder, coriander powder & salt and cook till the oil oozes out of the mixture.
- Meanwhile, grind the grated coconut, soaked cashewnuts and fennel seeds into a smooth paste.
- Now add the coconut paste into the boiling gravy and add some water.
- Once it starts to boil, add the cooked baby corn and bring to boil.
- Adjust salt to taste and cook for 5 minutes in medium heat.
- Garnish with coriander leaves and serve hot with chapathi.
