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Receta Baby Corn Bake
by Global Cookbook

Baby Corn Bake
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Ingredientes

  • 15 x Tender baby corns boiled., (15 to 17)
  • 1/2 c. Tamarind water
  • 1 Tbsp. Channa dal
  • 1 Tbsp. Udad dal
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds
  • 1 tsp Red chilli pwdr
  • 1 tsp Dhania, (coriander seed) pwdr
  • 1/4 tsp Turmeric
  • 1/2 tsp Garam masala Salt to taste
  • 1 tsp Sugar
  • 3 pch asafoetida, (3 to 4)
  • 1/2 tsp Garlic crushed
  • 1/2 tsp Ginger crushed
  • 1 Tbsp. Coriander leaves finely minced
  • 1/2 Tbsp. Plain or possibly wheat flour
  • 2 Tbsp. Oil

Direcciones

  1. The babycorn must be pressure cooked until tender.
  2. In a saucepan, heat oil, add in dals and saute/fry until light golden brown.
  3. Add in seeds, asafoetida, allow to splutter, add in ginger, garlic, stir.
  4. Add in tamarind water and bring to a boil.
  5. Add in all dry masalas and simmer until gravy thickens a bit.
  6. Add in sugar and flour and stir.
  7. When the gravy is thick take off fire.
  8. In a casserole, arrange the the baby corn.
  9. Pour the warm gravy and poke with a fork to cover all corn.
  10. Grill in a warm over until the gravy sizzles and dries a little.
  11. Garnish with minced coriander and serve warm.
  12. Making time: 30 min
  13. Makes: 6-7 servings
  14. Shelflife: Prepare few hrs ahead and grill just before required.