Baby corn stir fry | baby corn sabzi | how to make baby corn stir fry

Baby corn stir fry or baby corn sabzi – This can be made in 20 minutes and goes great with chapathi, roti, or even steamed rice. If you are looking for any quick side dishes for your lunch box, this is one dish you can add to your list.

Baby corn though not high in protein, is considered a healthy vegetable due to low carbs, high in fiber, good amount of vitamins a, c, iron and zero fat.

Baby corn stir fry is a semi dry curry / sabzi that is prepared using onions, tomatoes and capsicum. You can plus or minus the ingredients to the recipe easily to suit your taste.You can even add kasuri methi, pepper powder or amchur to make it flavorful.

Some of the best combos I would suggest with baby corn are green peas, drumstick leaves, methi leaves or potatoes. However my choice is most times the capsicum, as they lend a unique flavour to the baby corn.

For more baby corn recipes, you may check
Baby corn masala
Baby corn pepper fry
Baby corn manchurian

For more stir fry recipes, check
elephant yam fry
mushroom stir fry
ladies finger stir fry
drumstick leaves potato stir fry
broccoli stir fry
brinjal potato recipe

Baby corn stir fry recipe below

Baby corn stir fry

Quick Baby corn stir fry that is mildly spiced , goes well with rice, chapathi or roti

Prep Time5 minutes

Cook Time20 minutes

Total Time25 minutes

Servings2

AuthorSwasthi

Ingredients (1 cup = 240ml )

• 1 ¼ cup baby corn chopped
• ½ cup Bell pepper / capsicums
• 1 tomato medium
• 1 onion medium
• 1 tsp ginger garlic paste or grated ginger
• 1 green chili slit (optional)
• Oil as needed
• ¼ tsp cumin
• ¼ to ½ tsp red chili powder
• ½ to ¾ tsp garam masala
• Coriander leaves or pudina / mint for garnish

How to make the recipe

• Wash baby corn under running water. Wash other vegetables too.
• Slice baby corn to ¼ inch pieces
• Slice capsicums, chop onions and tomatoes
• Heat a pan with oil, add cumin and ginger, fry till the ginger turns aromatic
• Add onions and fry till they turn slightly golden, no need to brown them
• Add tomatoes, sprinkle salt and turmeric and fry till tomatoes turn mushy
• Add baby corn & capsicums. Fry for 2 to 3 minutes
• Add chili powder, garam masala, more salt if needed and fry for 2to 3 minutes on a medium flame.
• Cover and simmer on a very low flame till all the flavors are absorbed and the baby corn gets cooked. I do it for almost 7 to 8 minutes, stirring occasionally. If it is too dry, sprinkle little water to prevent burning.
• Garnish baby corn sabzi with coriander leaves or pudina

NUTRITION

Calories: 206kcal | Carbohydrates: 44g | Protein: 7g | Fat: 2g | Sodium: 90mg | Potassium: 645mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2190IU | Vitamin C: 71.4mg | Calcium: 19mg | Iron: 1.3mg

Notes

you can make this stir fry without onions and capsicums too, but they add flavor and volume to the dish. Tomatoes add moisture, so do not skip them if you prefer moist side dish.
you can use green peas, methi leaves or drumstick leaves too

how to make baby corn stir fry or baby corn sabzi

1. Add oil to a pan and heat it.Add cumin , allow to sizzle, add ginger and fry till aromatic.

2. Add onions and fry till lightly transparent

3. Add chopped tomatoes , turmeric and salt. Fry till tomatoes turn mushy

4. Add corn and capsicums, fry for 2 to 3 minutes

5. Add garam masala and red chili powder. fry for 2 minutes

6. Cover and cook on a very low flame till the baby corn is cooked fully. If the curry gets too dry, sprinkle little water and cook

Garnish and serve with rice or chapathi