How to Make Baby Corn Stir-Fry
Baby Corn Stir-Fry
Baby corn stir-fry is my favorite side dish to serve with fried rice, rasam rice, or lentil rice. I use minimum spices in this curry because I like to keep the original flavor of the baby corn intact. The additional ingredients of capsicum, turmeric, and onion give a nice kick to this dish.
Let me share the detailed recipe now.
- 20 baby corn, slit, and cut lengthwise in 1 1/2 cm pieces
- 2 tablespoons red capsicum, cubed (optional)
- 2 tablespoons green capsicum, cubed (optional)
- 1/4 cup onion, roughly chopped
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon saunf (fennel seeds)
- 1/2 teaspoon peppercorns
- salt, to taste
- 1 1/2 tablespoons oil, or as needed
- 1/4 teaspoon turmeric powder
- 1 tablespoon grated ginger
- 2 tablespoons fresh or frozen peas (optional)
- Parboil chopped baby corn in just sufficient water, adding some salt. The parboiling may take about 6–7 minutes on low fire. This step reduces the cooking time.
- Make a coarse mixture of peppercorns and saunf. I used a pestle for this step.
- Heat oil in a deep-bottomed pan or wok. Throw in cumin seeds to the pan. Let them sizzle. Add grated ginger. Saute until it turn golden brown. Throw in chopped onions to the pan. Continue sauteing until the onions become pinkish and transparent.
- Add red capsicum and green capsicum cubes. Add a little salt. Stir-fry for 2–3 minutes. Mix well.
- Add parboiled baby corn. Throw in some turmeric powder to the pan. Mix well. Stir cook for 4–5 minutes or till the vegetables are cooked yet still crunchy.
- Sprinkle the ground peppercorn and saunf mixture. Blend it well with the veggies. Check for the taste. Adjust the taste accordingly.
- Now, the baby corn stir-fry is ready to serve! Transfer it to a serving dish. Serve it on its own or as a side dish with rice or pancakes. Enjoy!
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About Baby Corn
Baby corn is a low-calorie vegetable that may be helpful for weight loss. It contains protein, high fiber, and fewer carbohydrates than regular corn. Aside from its nutritional benefits, it is also a very tasty vegetable. It has a natural, mildly sweet taste, and it stays crunchy even after cooking. It is perhaps for all of these reasons that baby corn snacks such a popular appetizer option in restaurants.
|Serving size: 1|
|Calories from Fat||0|
|% Daily Value *|
|Fat 0 g|
|Saturated fat 0 g|
|Carbohydrates 25 g||8%|
|Sugar 7 g|
|Fiber 3 g||12%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 42 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
© 2017 ShailaSheshadri