Crisp at the edges and tender through the middle, Baby Corn Fry Recipe is a Indian side dish made with simple everyday ingredients in about 20 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Indian
Ingredients
- 1½ tablespoon oil
- ½ teaspoon cumin seeds ((optional))
- ½ cup onions (thinly sliced)
- 1 teaspoon ginger (grated (or ginger garlic paste))
- 200 grams (7 ounces) baby corn (- chop diagonally to 1 inch pieces)
- ½ cup bell peppers (or carrots, sliced)
- Salt (as needed)
- 1 pinch turmeric (optional)
- 1 sprig curry leaves (or coriander leaves or ¼ cup methi or ½ cup palak chopped finely)
- ½ teaspoon black pepper corn (or garam masala)
- ¼ teaspoon fennel seeds (/saunf (optional))
Method
- Heat oil in a pan and add cumin seeds. When they begin to sizzle, stir in the ginger and let cook for 30 seconds. Add onions and stir fry until transparent for 2 to 3 mins.
- Add baby corn, bell peppers, turmeric and salt. Stir fry on a high heat for 2 to 3 mins. Cover and cook on a low heat until the baby corn is slightly tender yet crunchy. It takes me 4 to 5 mins. If your veggies are not young, splash little water and cook.
- Meanwhile, crush black pepper and fennel seeds to a coarse powder. When the baby corn is tender, stir in the curry leaves and ground spices.
- Stir fry for 2 to 3 mins until the spices begin to smell aromatic. Taste test and add more salt or spices to your preference.
- Serve hot with roti, rice - rasam or eat it on its own. A squeeze of lemon juice is nice on this.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
