Baby Corn Stir Fry/Baby Corn Sabzi

These days Prajju has become a die hard fan of baby corns due to its crunchiness. He loves it in any form. Today I prepared Corn Pulav for him for lunch. And there were few left over baby corns and I made these stir fry for dinner. The moment he smelled the baby corns he instantly wanted to have them. He didn't even allow me to click few pics. I had to compromise him for few and only then I was able to click the pictures :-) This is a very easy side dish which pairs up well with rice or rotis. Here comes the recipe!

Ingredients

Baby corn - 7 or 8, cut into bite sizes
Onion - 1
Capsicum - 1/2, cut into small cubes
Tomato sauce - 1 tsp
Soy sauce - 1 tsp
Cumin seeds - 1 tsp
Oil - for tempering
Salt - as per taste
Sesame seeds - 1/2 tsp, for added flavor (optional)

Method

1. If using sesame seeds dry roast them and set aside. 
2. Heat oil in a pan, add the cumin seeds. Saute for few seconds and then add the ginger garlic paste. Fry till the raw smell goes off. Then add the onions and saute until they turn transparent.
3. Then add the capsicum and the baby corns. Add tomato sauce and soy sauce and little bit of salt. Mix well and cook until the raw smell goes off. Turn them every now and then to make sure it doesnt get burnt. At the same time baby corns and the capsicum should retain their crunchiness. So do not over cook.
4. Once done, turn off the flame and sprinkle the sesame seeds all over and transfer to a serving bowl. Enjoy with any rice or rotis.

Red Bell Pepper Tomato Chutney

Red Bell Peppers/Capsicum is one vegetable which is rich in vitamins and nutrients.  Red bell peppers are the ripe version of green bell peppers and hence they have a sweet taste. They have double the amount of vitamin C and are 10 times rich in Vitamin A. They are rich source of anti-oxidants. They are a great source of Vitamin B6 and minerals. They grow in different colors varying from green, red, yellow, orange etc. Making a chutney out of this versatile veggie is a good way to start a day with. This  chutney is a nice accompaniment for idly, dosa, adai or pongal. Now to the recipe!!

Ingredients

Red Bell Pepper - 1, chopped into 1" pieces
Tomatoes - 2, chopped
Onion - 1, chopped
Garlic - 4 or 5 cloves
Coriander leaves - 2 tbsp

Salt and Oil as required

Dry roast

Channa dal - 1 tbsp
Urad dal - 1 tbsp
Dry red chillies - 2 (adjust as per taste)
Cumin - 1 tsp

For Tempering

Oil, mustard seeds, curry leaves, dry red chillies and hing

Method

1. Heat a pan, dry roast the ingredients mentioned under "Dry roast" and set aside.
2. Add oil in the heated pan, add garlic and saute for a minute. Then add the onions and saute until they turn transparent. Now add the tomatoes and fry until they turn mushy. After that add the red bell pepper and coriander leaves. Cook for 3-5 minutes or until the red bell pepper is half cooked. Allow to cool down.
3. Blend the dry fried ingredients to a coarse powder and then add the bell pepper, tomatoes mixture along with salt and grind to a fine paste
4. Do the tempering and add to the chutney. Serve with any kind of idly or dosa.