Baby corn-capsicum curry

Ingredients 

Baby corn —15 -20

Capsicum—3 medium 

Tomatoes—2 medium 

Onion—1 medium 

Ginger(shunti//adarak)—small piece

Garlic (belluli)—2 pods

Curd(mosaru//dahi)—2 tablespoon 

Salt —to taste

Coriander leaves (kothambari soppu)—2 tablespoon chopped 

Spices

Red chilli powder( achha menasina pudi)—1 teaspoon 

Jeera powder—1 teaspoon 

Dhania (coriander) powder—2 teaspoon 

Garam masala powder—1 teaspoon 

Ingredients for seasoning (oggarane)

Oil—2 to 3 tablespoon 

Sasive (mustard seeds)—1 teaspoon 

Jeera (jeerige//cumin seeds)—1 teaspoon 

Saunf (fennel seeds//sompu kaalu)—1 teaspoon 

Asafoetida (hing//ingu)—1/2 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Turmeric powder (arisina//haldi)—1/2 teaspoon 

Method 

Wash and chop baby corns into  slices diagonally 

Chop capsicum into big cubes 

Finely chop onion along with ginger and garlic .

Chop tomatoes finely.

Now heat oil in a kadai,once’s hot enough add sasive,jeerige,sompu kaalu and saute on medium heat.

Once they crackles add hing,curry leaves and saute.

Add in chopped onions and fry for a minute.

Then add in chopped tomatoes and turmeric powder and keep frying for few minutes.

Then goes in sliced baby corns and add sufficient water and cover with a lid and cook.

Let it cook for 6 to 7 minutes on medium heat.

Keep stirring.

When done add chopped capsicum  ,mix and cook for a minute.

Then add all spices and salt and cook for few more minutes.

Finally add in curd and chopped coriander leaves and mix well and simmer for a minute.

Switch off the stove.

Serve hot with chapattis,rotti,rice , Jeera rice,pulao.