| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 15 |
|
Tender baby corns boiled.; (15 to 17) |
| 1/2 |
c |
Tamarind water |
| 1 |
tb |
Channa dal |
| 1 |
tb |
Udad dal |
| 1/2 |
ts |
Mustard seeds |
| 1/2 |
ts |
Cumin seeds |
| 1 |
ts |
Red chilli powder |
| 1 |
ts |
Dhania; (coriander seed) |
|
|
; powder |
| 1/4 |
ts |
Turmeric |
| 1/2 |
ts |
Garam masala |
|
|
Salt to taste |
| 1 |
ts |
Sugar |
| 3 |
|
Pinches asafoetida; (3 to 4) |
| 1/2 |
ts |
Garlic crushed |
| 1/2 |
ts |
Ginger crushed |
| 1 |
tb |
Coriander leaves finely chopped |
| 1/2 |
tb |
Plain or wheat flour |
| 2 |
tb |
Oil |
INSTRUCTIONS
The babycorn must be pressure cooked till tender.
In a saucepan, heat oil, add dals and saute till light golden.
Add seeds, asafoetida, allow to splutter, add ginger, garlic, stir.
Add tamarind water and bring to a boil.
Add all dry masalas and simmer till gravy thickens a bit.
Add sugar and flour and stir.
When the gravy is thick take off fire.
In a casserole, arrange the the baby corn.
Pour the hot gravy and poke with a fork to cover all corn.
Grill in a hot over till the gravy sizzles and dries a little.
Garnish with chopped coriander and serve hot.
Making time: 30 minutes
Makes: 6-7 servings
Shelflife: Prepare few hours ahead and grill just before required.
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