Baby Corn and Carrot Masala

Ingredients

• • Baby corns - 15
• • Carrot - ¼ kg
• • Onions (small, peeled) - ½ cup
• • Tomatoes - 3
• • Oil (for frying) - as required
• • Cumin seeds - ½ teaspoon

---

Ingredients For Grinding Together

• • Onions - 2
• • Garlic - 7 flakes
• • Mint leaves - 1 tablespoon
• • Coriander leaves - 1 tablespoon
• • Green chillies - 3
• • Red chilly powder - 1 teaspoon
• • Dhania powder - 1 tablespoon
• • Cashew nuts - 10
• • Garam masala powder - ½ teaspoon
• • Rock salt - 1 tablespoon
• • Sugar - ½ teaspoon

---

Method

• 1. Blanch tomatoes in hot water for few minutes. Peel outer skin and grind to smooth paste. Strain to remove seeds and outer skin.
• 2. Cut carrots lengthwise into finger like pieces.
• 3. Pressure cook peeled baby corn and carrots in enough water till one whistle.
• 4. Heat oil in a broad frying pan.
• 5. Add cumin seeds when it splutters, fry small onions, till golden. Mix ground paste, and stir constantly in reduced flame till pleasant aroma comes from the masala.
• 6. Add tomato paste and stir for few minutes.
• 7. Pour cooked corn, carrot mixture along with cooked water to the masala.
• 8. Cook till gravy becomes thick.
• 9. Serve it hot with puris or chapatis.