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Baby Corn and Carrot Masala
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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.
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