Baby Corn and Carrot Stir-fry with Mustard seeds and Curry leaves
Baby corn is always a lovely addition when you want to add an extra sweet crunch to salads, noodles or stir-fries. This is a South Indian-style stir-fry which is surprisingly easy to make, and is delicious served with any kind of food from around the world.
Just make sure you wash, peel and cut the vegetables and keep your spices handy before you start stir – frying. It is quite literally fast food!
Baby corn and Carrot Stir – fry with Mustard seeds and Curry leaves
- Oil – 1 tablespoon
- Mustard seeds – ½ teaspoon
- Curry leaves – a few
- Ginger chopped – ½ teaspoon
- Garlic chopped – ½ teaspoon
- Chili powder – ¼ teaspoon
- Turmeric powder – ¼ teaspoon
- Garam masala – ¼ teaspoon
- Chopped tomato – ½ cup
- Baby corn – 150g – 200 g
- Carrot (medium) – 1
- Onion (small) – 1
- Wash and cut baby corn lengthwise into half, cut carrots into long strips and then cut onion into thick slices.
- Heat oil in a frying pan or wok and fry mustard seeds until they pop, add chopped ginger, garlic and curry leaves, stir-fry until fragrant.
- Add chili powder, turmeric powder and garam masala and mix well.
- Add the cut baby corn, carrot, onion and salt, mix well and stir–fry for five to six minutes until the vegetables are cooked through but still firm.