Hello everybody !! Hope you had a superb Christmas !!
New year 2018 is just around the corner. Get your resolution list ready 🙂
This year was special to me in a lot of ways. The most important reason is starting my blog. This was my dream for a long time, but due to different reasons I could not start early. But I am so happy that I could finally begin my blog this year. A big THANK YOU to each one of you who are part of Mumi’s Family 😀 Please continue to show your love and support so that I can improve my blog even more and share more fun things with you in 2018 !!
To make the last few days of 2017 exciting I will be sharing with you some of my favorite recipes. Today’s recipe is about baby corn. Is there any one in this world who does not like baby corn ? Give a shout out in the comment section if you are a baby corn lover like me 😀
Baby corn is such an universal food that you can make it in hundred different ways. This recipe is a Indo-Chinese preparation called Jalfrezi (or Jhalfrezi). Jalfrezi can be medium spicy or very hot. In case you do not prefer so much heat, you can tone it down by using fresh cream. The primary ingredients of a Jalfrezi are tomatoes, onions and bell pepper.
Lets get started !!
Preparation Time : 5 minutes
Wash the baby corns well. Cut each baby corn horizontally once. Then cut each part vertically. Again cut each part vertically.
Finally you will get 8 long thin slices from each baby corn.
Cooking Time : 20 minutes
- Baby Corn – 1 packet (250g), cut into thin long slices
- Capsicum – 1 medium sized, cut into thin long slices
- Onion – 1 medium sized, cut into small cubes
- Garlic – 4 cloves, crushed
- Ginger – 2 inch, crushed
- Tomato – 1 medium sized, cut into long slices (You can also prepare a puree)
- Fresh Mint Leaves – 1 teaspoon, finely chopped
- Fresh Coriander Leaves – 1 teaspoon, finely chopped
- Turmeric Powder – 1/2 teaspoon
- Red chilli powder – 1 teaspoon
- Coriander Powder – 1 teaspoon
- Cumin Powder – 1 teaspoon
- Shahi Garam Masala Powder – 1/2 teaspoon
- Salt – as per taste
- Sugar – 1/2 teaspoon
- Refined Oil – 2 to 3 tablespoon
You can use Fresh Cream – 1 to 2 tablespoon if you prefer.
- Heat oil in a wok. When the oil heats up add onions. Stir fry until they become translucent.
- Add crushed ginger and garlic. Stir fry until the onions become golden.
- Add capsicum and a pinch of salt. Stir for a minute.
- Now add baby corns. Stir for another minute.
- Add spices – turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well.
- Next add tomatoes / tomato puree. Add salt. Keep stirring until the tomatoes become soft (If using puree, until the raw smell of tomatoes disappear).
- When the spices start releasing oil, add 1 cup warm water. Give it a stir. Cover the wok with a lid. Lower the flame to medium.
- Let the veggies boil. You can add another cup of warm water later if required.
- When the vegetables are almost done, add sugar, green chillies and shahi garam masala powder. (You can add fresh cream now if you prefer) Cover the lid again.
- Once the vegetables are completely done, check the gravy. The gravy should be thick. If you still see the gravy to be runny, remove the lid and let the water dry up until it reaches the desired consistency.
- Lower the flame to minimum. Add chopped coriander and mint leaves. Mix them lightly.
- Turn the flame off. Cover the wok with a lid again. Give the dish some standing time. Garnish with fresh mint / coriander leaves.
Serve Babycorn Jalfrezi hot with any flavored rice / nun / kulcha / bread of your choice.