This Goan-style Baby Corn Sabji is a quick and tasty vegan preparation made with baby corn, capsicum, onion, green chilies and spices. The recipe has minimal ingredients, yet makes for a delicious side dish with Indian flatbreads like roti or chapati and also dal-rice.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 20 minutes
- Total time: 25 minutes
- Yield: 2
- Category: Side Dish
- Cuisine: Goan
Ingredients
- 1.5 to 1.75 cups baby corn (- sliced or 10 to 12 baby corn, 200 grams)
- ½ cup capsicum (- thinly sliced (green bell pepper))
- ⅓ cup onion (- thinly sliced)
- 2 green chilies (- slit or sliced)
- ¼ teaspoon turmeric powder ((ground turmeric))
- ½ teaspoon red chilli powder (or cayenne pepper)
- 1 teaspoon cumin powder ((ground cumin))
- ¼ to ½ teaspoon crushed black pepper
- ¼ teaspoon garam masala
- 2 tablespoons oil (- can use sunflower oil or peanut oil)
- salt (- as required)
Method
- Rinse and slice the baby corn. You can slice them in rounds or diagonally. You should get 1.5 to 1.75 cups sliced baby corn.
- Also rinse, deseed and slice 1 medium-sized capsicum thinly. Slice 1 medium-sized onion too.
- Heat 2 tablespoon oil in a sauté pan or shallow frying pan. Add the sliced onions.
- Begin to stir and saute the onions on a low to medium heat. Saute till the onions soften.
- Then add the green chilies, capsicum, baby corn, turmeric powder, red chilli powder, cumin powder, crushed black pepper & garam masala powder.
- Mix everything very well
- Sprinkle salt as per taste and mix again very well. Sauté the baby corn slices on a low to medium-low heat.
- Do not cover with a lid and stir after every 3 to 4 minutes. So that the baby corn cooks evenly. Spread them evenly in the pan.
- By the time the baby corn is cooked, the onions will also turn a light golden or golden. The baby corn slices will also become golden from the edges.
- Then turn off the heat. Add 1 tablespoon chopped coriander leaves and mix.
- Serve with roti or as a side dish with dal-rice.
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.