Baby Corn Pepper Fry

Name: Baby Corn Pepper Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 300 g baby corn (trimmed and sliced lengthwise); 1 pcs onion (medium, thinly sliced); 4 pcs garlic (cloves, finely chopped); 1 inch ginger (finely chopped); 2 pcs green chili (slit); 10 pcs curry leaves; 1 tsp black pepper (coarsely crushed); 0.5 tsp fennel seeds; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 0.5 tsp salt; 2 tbsp oil; 2 tbsp water; 2 tbsp coriander leaves (chopped)

RATING

4.5/5(78)

TASTE SCORE

8/10

Crisp-tender baby corn tossed with onions, curry leaves, cracked black pepper, and a few simple spices. This quick South Indian style stir-fry is bold, savory, and perfect as a dry side for rice or roti.

PREP

10m

COOK

15m

SERVES

1 KATORI

150 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Prepare the baby corn and aromatics.
1.Slice the baby corn lengthwise into halves or quarters if thick.
2.Slice the onion thinly.
3.Chop the garlic and ginger finely.
4.Slit the green chilies and chop the coriander leaves.
saute · ~5 min
Cook the tempering and onions.
1.Heat oil in a wide pan over medium heat.
2.Add cumin seeds and fennel seeds and let them sizzle for 20 to 30 seconds.
3.Add curry leaves, green chilies, ginger, and garlic and cook until fragrant, about 30 seconds.
4.Add the sliced onion and cook until lightly soft, 3 to 4 minutes.
TIPKeep the heat medium so the garlic and whole spices do not burn.
saute · ~5 min
Stir-fry the baby corn.
1.Add the baby corn and mix well with the onion mixture.
2.Add turmeric powder, salt, and crushed black pepper.
3.Pour in water and toss to coat evenly.
4.Cover and cook until the baby corn turns crisp-tender, 4 to 5 minutes.
fry · ~4 min
Finish the fry uncovered.
Remove the lid and cook for 3 to 4 minutes, stirring often, until the moisture dries up and the baby corn is lightly roasted at the edges.
TIPDo not overcook or the baby corn will lose its bite.
garnish
Garnish with coriander leaves.
serve
Serve hot as a dry side dish.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Slice thicker baby corn into quarters so all pieces turn crisp-tender at the same time.
2
Use a wide pan instead of a deep kadai so the moisture evaporates quickly in the final fry.
3
Crush the black pepper fresh and keep it slightly coarse for a stronger, more aromatic pepper bite.
4
Do not brown the onions deeply; lightly softened onions keep this fry savory without turning sweet.
5
If the baby corn starts steaming too much, remove the lid early and finish on slightly higher heat.
6
Add coriander only at the end so its fresh note lifts the peppery, roasted flavors.
7
This fry reheats well in a skillet; avoid microwaving too long or the baby corn can turn chewy.