Spicy Babycorn Gravy – with Freshly Grounded Indian Masala

   

      Babycorn – young corn cob, which were becoming popular these days. We usually make gravy with this babycorn. I made this simple and spicy gravy which was different from what we usually make; it was great combo with chappati. For this gravy I used freshly grounded masala.

   Babycorn was a cereal grain taken from corn which is harvested early when the cob is small and immature. It is taken as a whole with the cob, as the mature cobs are thick which can’t be taken. In Thailand, it is referred to as candle corn.

Requirements:

Baby corn – 1 packet

Onion- 1

Ginger – 1” piece

Garlic – 5 cloves

Cinnamon – 1 small stick

Cloves - 2

Cardamon – 1

Bay leaf - 1

Tomato – 3

Cashew – 4
Red chilli - 5

Grated coconut – 2 tbs

Oil – 2 tbs

Cumin – 2 tsp

Coriander seeds – 1 tsp

Pepper – ½ tsp

Method :

Heat a spoon of oil fry   cloves , cinnamon ,pepper , cumin , coriander seeds ,bay leaf , cardamon , red chilly , onion , garlic , ginger sauté well.

Add the tomato and sauté well.

Let it cool and grind with coconut and cashewnuts to a fine paste.  

Chop the baby corns and boil it along with turmeric powder ,salt and required water.

Heat another spoon of oil , add the grounded masala and sauté well for five minutes.

Then add about two cups of water and bring to boil.

Add the salt if required more.

When the gravy boils and thickens , add the boiled baby corns and stir well.

Cook for another ten minutes.

Take off from flame.

Spicy babycorn gravy  is ready to serve.

Serve with roti or phulka or puloav.

Note :

If the baby corn is very young , can add directly to the gravy instead of cooking separately.

The gravy can be made early and stored for later use.