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Crisp, tender baby corn tossed in a fiery, aromatic black pepper masala. This popular South Indian appetizer is wonderfully simple to make and comes together in just 25 minutes.
For 4 servings
Heat sesame oil in a wide pan or kadai over medium-high heat. Once hot, add the mustard seeds and let them splutter. Then, add the urad dal and sauté for 30 seconds until it turns light golden.
Add the sliced onions, slit green chillies, and curry leaves. Sauté for 2-3 minutes until the onions become soft and translucent.
Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
Add the sliced baby corn and capsicum to the pan. Increase the heat to high and stir-fry for 5-6 minutes. The vegetables should be tender yet retain a crisp bite.
Reduce the heat to low. Add the turmeric powder, coarsely ground black pepper, ground fennel seeds, garam masala, and salt. Mix thoroughly to coat the vegetables evenly and cook for 1-2 minutes, allowing the spices to become fragrant.
Pour in the soy sauce and fresh lemon juice. Toss everything together on high heat for 30 seconds until well combined and the sauce glazes the vegetables.
Turn off the heat. Garnish with finely chopped coriander leaves. Serve immediately as a delicious appetizer or side dish.
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Crisp, tender baby corn tossed in a fiery, aromatic black pepper masala. This popular South Indian appetizer is wonderfully simple to make and comes together in just 25 minutes.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 112.62 calories per serving with 2.59g of protein, it's a beginner-friendly recipe perfect for appetizer or side_dish or snack.
Add 100g of cubed paneer or firm tofu along with the baby corn for a more substantial dish.
Toss in 2 tablespoons of roasted cashews or peanuts at the end for extra texture and flavor.
Increase soy sauce to 1.5 tablespoons, add 1 teaspoon of rice vinegar, and a pinch of sugar. You can also add a cornstarch slurry (1 tsp cornstarch + 2 tbsp water) in the final step for a thicker glaze.
Feel free to add other quick-cooking vegetables like sliced mushrooms, bell peppers of different colors, or snow peas.
Baby corn and capsicum are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight.
The active compound in black pepper, piperine, is known to enhance metabolic performance and improve digestion, making this dish flavorful and functional.
Spices like turmeric (containing curcumin) and black pepper, along with vegetables like capsicum, are rich in antioxidants that help combat oxidative stress and inflammation in the body.
One serving of Baby Corn Pepper Fry contains approximately 115-130 calories, making it a light and healthy appetizer or side dish.
Yes, it is quite healthy. Baby corn is low in calories and a good source of fiber. The dish is packed with vegetables and aromatic spices like black pepper and turmeric, which have various health benefits.
This recipe is naturally vegan as it does not use any dairy or animal products. Just ensure the soy sauce you use is vegan-friendly.
Yes, you can. If using frozen baby corn, thaw it completely before use. If using canned baby corn, drain the liquid and rinse it well to remove any brine before slicing and cooking.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave until hot. Note that the vegetables may lose some of their crispness upon reheating.
It's a versatile dish. Serve it as a standalone appetizer, a side dish with rasam rice or sambar rice, or even as a filling for wraps and rolls.