Ingredients:
Baby Corn – 15 to 18, cut into 1 inch pieces
Fenugreek Leaves – 200 gms, washed, chopped
Spinach Leaves – 200 gms, washed, chopped
Vegetable Oil – 2 tblsp
Garlic Cloves – 3 to 4, finely chopped
Ginger – 1 half inch piece, finely chopped
Green Chillies – 2, deseeded, finely chopped
Cumin Seeds – 1/2 tsp
Fennel Seeds – 1/2 tsp
Onions – 1/2 cup, chopped
Coriander Powder – 3/4 tsp, dissolved in 3/4 tblsp water
Lemon Juice – 1/2 tblsp
Black Peppercorns – 1/4 tsp, roasted and ground
Nutmeg Powder – 1/8 tsp
Clove Powder – 1/4 tsp
Salt as per taste
Method:
1. Heat oil in a pan.
2. Add garlic and stir over medium heat till it changes colour.
3. Add ginger, green chillies, cumin seeds and fennel seeds.
4. Stir for a few seconds and add the chopped onions.
5. Saute till onions are translucent.
6. Add the baby corn and stir-fry for 2 minutes.
7. Add coriander powder with the water and stir until the moisture has almost evaporated.
8. Add the fenugreek leaves and spinach.
9. Stir-fry for a few minutes till all moisture has evaporated.
10. Add the lemon juice, clove, nutmeg, peppercorns and salt.
11. Stir well to combine.
12. Remove and serve hot.
Note: image is for illustration purposes only and not that of the actual recipe.
