Baby Corn Pepper Fry
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
7 steps. 15 minutes total.
- 1
Heat sesame oil in a wide pan or kadai over medium-high heat
- a.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.
- 2
Add the sliced onions, slit green chillies, and curry leaves
- a.Sauté for 2-3 minutes until the onions become soft and translucent.
- 3
Step 3
- a.Add the ginger-garlic paste and cook for about 1 minute until the raw aroma disappears.
- 4
Add the sliced baby corn and capsicum to the pan
- a.Increase the heat to high and stir-fry for 5-6 minutes. The vegetables should be tender yet retain a crisp bite.
- 5
Reduce the heat to low
- a.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.
- 6
Pour in the soy sauce and fresh lemon juice
- a.Toss everything together on high heat for 30 seconds until well combined and the sauce glazes the vegetables.
- 7
Turn off the heat
- a.Garnish with finely chopped coriander leaves. Serve immediately as a delicious appetizer or side dish.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most intense flavor, always use freshly and coarsely ground black pepper and fennel seeds.
- 2Do not overcook the baby corn and capsicum; they are best enjoyed with a slight crunch.
- 3If you prefer softer baby corn, you can blanch it in boiling salted water for 2 minutes, then drain and proceed with the recipe.
- 4Ensure your pan is sufficiently hot when stir-frying the vegetables to achieve a slight char and prevent them from becoming soggy.
- 5Adjust the amount of black pepper and green chillies to match your preferred level of spiciness.
Adapt it for your goals.
Protein-Rich
Add 100g of cubed paneer or firm tofu along with the baby corn for a more substantial dish.
Nutty CrunchNutty Crunch
Toss in 2 tablespoons of roasted cashews or peanuts at the end for extra texture and flavor.
Indo Chinese StyleIndo-Chinese Style
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.
With Other VeggiesWith Other Veggies
Feel free to add other quick-cooking vegetables like sliced mushrooms, bell peppers of different colors, or snow peas.
Why this is on our healthy list.
Rich in Dietary Fiber
Baby corn and capsicum are good sources of dietary fiber, which aids in digestion, promotes gut health, and helps in maintaining a healthy weight.
Boosts Metabolism
The active compound in black pepper, piperine, is known to enhance metabolic performance and improve digestion, making this dish flavorful and functional.
Source of Antioxidants
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.
Frequently asked questions
One serving of Baby Corn Pepper Fry contains approximately 115-130 calories, making it a light and healthy appetizer or side dish.