What you’ll need
- Babycorn – about 15
- Turmeric Powder – ¼ tsp
- Coriander Powder – 1 tsp
- Chilly Powder – 1 tsp
- Garam Masala Powder – ½ tsp
- Kasuri Methi – 1 tsp, crushed
- Cumin Seeds – 1 tsp
- Salt to taste
- Oil – 3 tbsp
For the gravy
- Onion – 2 Big
- Tomatoes – 3 – 4 Medium
- Garlic – 2 cloves
- Ginger – 1 inch piece
- Cashewnuts – 5 to 6
- Wash and the babycorns into halves vertically. Chop the capsicum into big cubes.
- Cook the babycorn in salted water for 5 minutes. Drain and set aside.
- Heat a Kadai with a tbsp of oil. Once heated, add roughly chopped onions, grated ginger and crushed garlic cloves. Saute for few minutes or till the onions turn light brown. Cool and grind alongwith cashewnuts into a smooth paste.
- In the same kadai, add a tsp of oil and add the chopped tomatoes. Saute till they get soft. Cool, grind and keep aside.
- Also sauté the capsicum cubes and set aside.
- Heat a Kadai with the remaining oil, Add cumin seeds once they splutter add the fried onion – cashew paste and fry for 4 to 5 minutes on medium flame.
- Add the turmeric powder, coriander powder, and chilly powder and fry for a minute.
- Next add the tomato paste and fry for another 3 to 4 minutes.
- Add the cooked babycorn and sautéed capsicum. Add salt to taste and mix well.
- Add enough water to adjust the consistency about 1.5 to 2 cups.
- Add crushed kasuri methi and mix well.
- Cover and simmer for 5 to 6 minutes. Remove from heat.