Simple, practical, and full of everyday flavour, Baby Corn Sabji is a vegan, vegetarian Goan side dish made with simple everyday ingredients in about 25 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: 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

  1. 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.
  2. Also rinse, deseed and slice 1 medium-sized capsicum thinly. Slice 1 medium-sized onion too.
  3. Heat 2 tablespoon oil in a sauté pan or shallow frying pan. Add the sliced onions.
  4. Begin to stir and saute the onions on a low to medium heat. Saute till the onions soften.
  5. Then add the green chilies, capsicum, baby corn, turmeric powder, red chilli powder, cumin powder, crushed black pepper & garam masala powder.
  6. Mix everything very well
  7. Sprinkle salt as per taste and mix again very well. Sauté the baby corn slices on a low to medium-low heat.
  8. 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.
  9. 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.
  10. Then turn off the heat. Add 1 tablespoon chopped coriander leaves and mix.
  11. 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.