Babycorn Gravy 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

  • 1.5 gm
    Protein
  • 11.0 gm
    Total Fat
  • 6.7 mg
    Vitamin C
  • 24.8 mg
    Calcium
  • 1.0 mg
    Iron
  • 11.9 gm
    Carbohydrate
  • 163.5 kcal
    Energy
  • 51.8 mcg
    Vitamin A
  • Ingredients
  • Step-by-Step

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3.0 Diced Tbsp(25.0 gm) Baby Corn

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1/2 Chopped Cup(57.0 gm) Onion

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1/4 Chopped Cup(39.0 gm) Tomato

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2.0 Tsp(10.0 gm) Ginger Garlic Paste

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1/2 Chopped Tsp(1.0 gm) Green Chilli

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1/2 Chopped Tsp(0.46 gm) Coriander Leaves

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1/4 Powder Tsp(0.54 gm) Red Chilly

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(0.37 gm) Garam Masala

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1/4 Tsp(0.93 gm) Rai

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1/4 Tsp(0.41 gm) Dhania Powder

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1/4 Tsp(0.59 gm) Jeera

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1/4 Tsp(1.0 gm) Salt

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3.0 Tsp(10.0 ml) Oil

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30.0 Ml(30.0 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.

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