South Indian Baby Corn Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 2.Once the seeds start to splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, turmeric powder, red chili powder, and coriander powder. Cook for a minute.
• STEP 4.Add chopped baby corn and cook for 5 minutes.
• STEP 5.Pour in coconut milk and simmer for 10-15 minutes until the curry thickens.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• You can add other vegetables like bell peppers or peas to the curry for added flavor and texture.
• Adjust the spice levels according to your preference by adding more or less chili powder.
• For a creamier curry, you can add a tablespoon of cashew paste or coconut cream.

Storage and Serving

• Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry before serving and garnish with fresh coriander leaves.