Baby Corn Bake Recipe

• 15 x Tender baby corns boiled., (15 to 17)
• 1/2 c. Tamarind water
• 1 Tbsp. Channa dal
• 1 Tbsp. Udad dal
• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1 tsp Red chilli pwdr
• 1 tsp Dhania, (coriander seed) pwdr
• 1/4 tsp Turmeric
• 1/2 tsp Garam masala Salt to taste
• 1 tsp Sugar
• 3 pch asafoetida, (3 to 4)
• 1/2 tsp Garlic crushed
• 1/2 tsp Ginger crushed
• 1 Tbsp. Coriander leaves finely minced
• 1/2 Tbsp. Plain or possibly wheat flour
• 2 Tbsp. Oil

1. The babycorn must be pressure cooked until tender.
2. In a saucepan, heat oil, add in dals and saute/fry until light golden brown.
3. Add in seeds, asafoetida, allow to splutter, add in ginger, garlic, stir.
4. Add in tamarind water and bring to a boil.
5. Add in all dry masalas and simmer until gravy thickens a bit.
6. Add in sugar and flour and stir.
7. When the gravy is thick take off fire.
8. In a casserole, arrange the the baby corn.
9. Pour the warm gravy and poke with a fork to cover all corn.
10. Grill in a warm over until the gravy sizzles and dries a little.
11. Garnish with minced coriander and serve warm.
12. Making time: 30 min
13. Makes: 6-7 servings
14. Shelflife: Prepare few hrs ahead and grill just before required.

tamarind water, seeds, cumin, red chilli pwdr, dhania, turmeric, garam masala, sugar, asafoetida, garlic, ginger, flour, oil

Taken from cookeatshare.com/recipes/baby-corn-bake-72893 (may not work)