This stir fried Baby corn is crunchy, delicious and flavor packed. Serve it with rice, roti as a side or eat it on its own.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.