Babycorn Gravy With Oil Recipe

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.

Nutritional info

  • 0.8 gm
    Protein
  • 4.0 gm
    Total Fat
  • 7.5 gm
    Carbohydrate
  • 3.7 mg
    Vitamin C
  • 14.3 mg
    Calcium
  • 78.7 kcal
    Energy
  • 0.6 mg
    Iron
  • 34.9 mcg
    Vitamin A
1/3 Diced Cup(42.0 gm) Baby Corn
1/4 Chopped Cup(28.0 gm) Onion
1/4 Chopped Cup(39.0 gm) Tomato
2.0 Tsp(10.0 gm) Ginger Garlic Paste
1/2 Chopped Tsp(1.0 gm) Green Chilli
1/2 Chopped Tsp(0.46 gm) Coriander Leaves
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.37 gm) Garam Masala
1/4 Tsp(0.93 gm) Rai
1/4 Tsp(0.41 gm) Dhania Powder
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
75.0 Ml(75.0 ml) Water
  • 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.