Few days back when I spotted fresh baby corn in the market, I couldn’t resist myself. I had to bring home a big bunch. These days we have hyper markets sprouting up in every street almost and these stores are supposed to make everyone’s lives easy. Like there are “ready to use” chopped up vegetables to “ready to eat” food items. I for one am very uncomfortable buying such stuff. I have to feel and touch and love my veggies. In fact, I wouldn’t give up chopping vegetables ever (err.. may be the onions alone) There is nothing comforting and relaxing than chopping veggies.. don’t you guys agree?
So long story short, when there was an option to buy ready to use peeled baby corn I chose to buy the ones with husk and threads! Oh boy did I have fun or what dehusking the baby corn myself 😀 I loved how those soft silky threads felt against my fingers and it was well worth the time spent cleaning them up!
I wanted to make a simple curry using the fresh baby corn and Jalfrezi seemed like the right choice. Jalfrezi is a kind of dry curry with a few spice powders sauteed with onions and tomatoes. I added green bell peppers for the color and crunch. I chopped everything up length wise and stir fried. The Jalfrezi tasted absolutely amazing (simple – yes!) with hot rotis. I had some left over curry and that tasted great with our breakfast dosas aka South Indian crepes next morning 🙂 So here is how I made it -
To make Baby Corn Jalfrezi | Easy Baby Corn Capsicum Curry
What I used –
- Baby Corn, 12-15
- Green Capsicum, 1 large
- Onion, 1 large
- Tomato, 2 medium
- Garlic Pods, 4-5
- Ginger, 2” piece
- Red Chilli Powder, ¾ tsp
- Coriander Powder, ½ tsp
- Cumin Powder, ½ tsp
- Garam Masala Powder, ½ tsp
- Turmeric Powder, ¼ tsp
- Salt, as needed
- Sugar, a generous pinch
- Oil, 2 tsp
Prep Work –
1. Wash and clean baby corn thoroughly in running water for a couple of times. Chop each baby corn into 2-3 pieces at an angle. Set aside.
2. Chop all the other veggies length wise into long pieces. Set aside.
3. Chop up ginger and garlic into thin slices. Set aside.
How I made –
1. In a microwave safe bowl, add chopped up baby corn pieces along with enough water and set on micro high for 5-6 mins. The baby corn must be soft. Alternatively boil them over stovetop or in a pressure cooker for 1 whistle.
2. Heat oil in a pan. Add finely sliced ginger and garlic pieces. Fry for few seconds and add chopped onions. As the onions turn pale, add chopped tomatoes. Cook until the tomatoes are mushy. Add dry spice powders – salt, a pinch of sugar, turmeric powder, red chilli powder, coriander powder, cumin powder and garam masala powder. Continue to stir fry and cook for 3-4 mins.
3. Add chopped capsicum and stir fry for a couple of minutes. Add boiled baby corn and stir fry for 4-5 mins. If the curry is too dry sprinkle some water if required. Cook for another minute and remove from heat.
4. Serve hot with rotis/phulkas/chapathis.
- I used microwave to boil the baby corn but it can be boiled over stove top or even in a pressure cooker.
- Any colored bell pepper can be used – I happened to have green capsicum and used the same.
- Make sure the capsicum is not over cooked and mushy. It should retain its crunch.
- Adjust spice powders as per preference.
- Adding a pinch of sugar helps nullify the acidity from tomatoes.
- For a slightly runny gravy, add ¼ cup of water at the end. Adjust salt and spices accordingly.