An extremely nutrient dense vegetable, high in essential and vital antioxidants baby corns make a perfect dish to be cooked easily and loved by all.
Take a nonstick kadhai and heat 2 tsp oil in it.
Add 2 tsp ginger garlic paste, 1/2 tsp green chilli, 1/2 cup onion and saute well.
Then add 1/4 cup chopped tomato and saute again.
Cover and allow to cook.
When the mixture is cooked well, remove from flame and blend it into a puree. Keep aside.
In another pan, heat 1 tsp oil.
Add 1/4 tsp rai, 1/4 tsp jeera, 3 tbsp diced baby corn and saute well.
While mixing, add water and blended puree.
Then add 1/4 tsp salt, 1/4 tsp haldi, 1/4 tsp dhania powder, 1/4 tsp red chilly powder, 1/4 tsp garam masala and mix well.
Garnish with 1/2 tsp coriander leaves.
Serve hot with chapatti.