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Baby Corn Bake

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  • 15 Tender baby corns boiled.; (15 to 17)
  • 1/2 c Tamarind water
  • 1 tb Channa dal
  • 1 tb Udad dal
  • 1/2 ts Mustard seeds
  • 1/2 ts Cumin seeds
  • 1 ts Red chilli powder
  • 1 ts Dhania; (coriander seed) powder
  • 1/4 ts Turmeric
  • 1/2 ts Garam masala
  • Salt to taste
  • 1 ts Sugar
  • 3 Pinches asafoetida; (3 to 4)
  • 1/2 ts Garlic crushed
  • 1/2 ts Ginger crushed
  • 1 tb Coriander leaves finely chopped
  • 1/2 tb Plain or wheat flour
  • 2 tb Oil


The babycorn must be pressure cooked till tender.
In a saucepan, heat oil, add dals and saute till light golden.
Add seeds, asafoetida, allow to splutter, add ginger, garlic, stir.
Add tamarind water and bring to a boil.
Add all dry masalas and simmer till gravy thickens a bit.
Add sugar and flour and stir.
When the gravy is thick take off fire.
In a casserole, arrange the the baby corn.
Pour the hot gravy and poke with a fork to cover all corn.
Grill in a hot over till the gravy sizzles and dries a little.
Garnish with chopped coriander and serve hot.
Making time: 30 minutes
Makes: 6-7 servings
Shelflife: Prepare few hours ahead and grill just before required.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.