Baby corn pepper fry is a dish typically made by stir-frying baby corn with onion, various seasonings and a freshly made powder for spice. Baby corn stir fry is often considered a healthy dish, as baby corn is low in calories, fibre, vitamins, and minerals. It can be served as an appetizer or with rice, noodles, and other grains, making it a filling and satisfying meal.
This baby corn recipe is perfect for anyone who loves spicy flavours and is also a great vegetarian/ vegan option in Indian Cuisine.
The best part about this recipe is that it is so easy to put together and made without deep frying the baby corn. Serve this delicious Baby Corn Fry with Pulao, Fried Rice, Noodles or as a starter. I often make this Baby Corn Fry recipe as a side dish for Rasam or Sambar. My kids love having Baby Corn packed in their lunch boxes.
Why you will love this Baby Corn Pepper Fry
Firstly, baby corn is a unique and tasty vegetable with a mild, sweet flavour and a crisp texture. It is also low in calories and fibre, making it a healthy choice for those watching their weight or trying to eat a more balanced diet.
Adding freshly ground spice powder to this dish adds a spicy kick that many people enjoy. Pepper is a versatile spice that adds flavour and heat to various dishes, and it pairs well with the sweetness of the baby corn in the stir fry.
Finally, baby corn pepper fry is a quick and easy side dish to prepare, making it a popular choice for busy weeknights or when time is limited. You can easily make this
Baby Corn Masala in less than 30 minutes.
How to make Baby Corn Pepper Fry
To make this Baby Corn recipe, clean the baby corn and cut it into even-sized rounds. Add water to a vessel and let it boil. Add the baby corn and a pinch of salt, and turmeric powder. Boil for 5 minutes. Drain the water and keep the baby corn aside.
Meanwhile, add peppercorn, fennel seeds and cumin seeds to a mixie jar and make a slightly coarse powder. Keep it aside.
Add oil to a pan. Once hot, add finely chopped onion, curry leaves. Saute for a few minutes until the onions slightly change colour. Add ginger garlic paste and cook until the raw smell goes away.
Add the freshly ground powder, garam masala, red chilli powder, and salt to the cooked onion. Mix well. Add little water. Let it cook for 2 minutes. Add the parboiled corn.
Mix well with the masala. Close and cook on a medium flame for 5 to 7 minutes. Give a couple of stirs in between.
Once done, add little lemon juice and coriander leaves. Mix and serve.
How to serve Baby Corn Pepper Masala
Baby corn pepper fry is a versatile dish that can be served in a variety of ways. Here are a few ideas:
As a side dish: Baby corn pepper fry makes a great side dish for many meals, such as Pulao, Fried Rice, Stir-fried tofu , paneer or vegetables. Place the stir fry in a serving dish alongside the main course.
Over noodles or rice: Another popular way to serve baby corn pepper fry is over noodles or rice. Cook some noodles or rice, then spoon the stir fry. This makes for a filling and satisfying meal that is easy to prepare.
In a wrap: Place some stir fry in a tortilla or wrap, add some lettuce or other veggies, and roll it up. This is an excellent option for a quick and easy lunch or dinner on the go.
As an appetizer: For an extra flavour, consider serving baby corn pepper fry as a starter with a dipping sauce and ketchup.
No matter how you choose to serve baby corn pepper salt and pepper, it will surely be a delicious and satisfying dish that your family and friends will love.
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Recipe Card
Baby Corn Pepper Fry
Ingredients
- 250 grams Baby Corn
- 1/2 tsp Salt adjust as needed
- 1/4 tsp Turmeric Powder
- 2 tbsp Oil
- 1 Onion finely chopped
- 1 spring Curry Leaves
- 2 tsp Ginger Garlic Paste
- 1/2 tsp Garam Masala
- 1/2 tsp Chilli Powder
- 1/4 cup Water
- 1 tsp Lemon Juice
- 2 tbsp Coriander Leaves
For Fresh Spice Powder
- 1 tsp Whole Peppercorn
- 1 tsp Fennel Seed
- 1 tsp Cumin Seed
Instructions
- Clean the baby corn and cut it into even-sized rounds. Add enough water to a vessel and let it boil. Add the baby corn and a pinch of salt, and turmeric powder. Boil for 5 minutes. Drain the water and keep the baby corn aside.
- Add peppercorn, fennel, and cumin seeds to a mixie jar and make a slightly coarse powder. Keep it aside.
- Add oil to a pan. Once hot, add finely chopped onion, curry leaves. Saute for a few minutes until the onions slightly change colour. Add ginger garlic paste and cook until the raw smell goes away.
- Add the freshly ground powder, garam masala, red chilli powder, and salt to the cooked onion. Mix well. Add 1/4 cup water. Let it cook for 2 minutes.
- Add the parboiled corn. Mix well with the masala. Close and cook on a medium flame for 5 to 7 minutes. Give a couple of stirs in between.
- Once done, add little lemon juice and coriander leaves. Mix and serve the Baby Corn Pepper Fry.
Looks tasty