Baby Corn Fry (Baby Corn Pepper Fry)

Ingredients

• 200 grams baby corn or 1.5 cups sliced baby corn
• 1 red bell pepper medium-sized – 80 grams
• 1 tablespoon olive oil or sunflower oil
• ½ teaspoon crushed black pepper or ¼ teaspoon black pepper – crushed
• salt as required
• 1 tablespoon chopped parsley leaves or coriander leaves (cilantro leaves)

Steps

Prep

1. Wash the baby corn and 1 medium bell pepper (capsicum or shimla mirch) in water a few times.
2. Cut the baby corn into rounds and the bell pepper into 1 inch cubes.

Making baby corn fry

1. Heat the olive oil in a pan, using sunflower oil instead if olive oil is unavailable. Put in the sliced baby corn and stir thoroughly.
2. Over low to medium heat, sauté the baby corn with frequent stirring until its edges are light golden.
3. Put the chopped red bell pepper cubes into the pan.
4. Stir and sauté until the capsicum is half-cooked and still crunchy. By this point the baby corn will have browned edges and be crisp. Adjust the heat as needed during cooking.
5. Stir from time to time so everything cooks evenly. The baby corn takes about 6 to 7 minutes to cook; thinner slices will cook faster.
6. Season to taste with crushed black pepper and salt.
7. Stir the salt and pepper through the fried baby corn and bell pepper.
8. Switch off the heat before adding 1 tablespoon chopped parsley leaves, or use coriander leaves in their place.
9. Stir the parsley leaves through the baby corn.
10. Offer the baby corn pepper fry as a side alongside a main-course meal.