Baby Corn Jhalfrezi

Baby Corn Jhalfrezi

Ingredients

1 c
baby corns (halved)
to taste
salt
3/4 tsp
turmeric powder
2 tbsp
oil
2
dried red chilli
1 tsp
cumin seeds
ginger (cut into thin strips)
2
green chillies (finely chopped)
2
onion sliced (medium size)
1
green capsicum cut into strips (medium size)
1
tomato cut into thin strips (medium size)
1 tsp
red chilli powder
1/2 c
tomato ketchup
200 g
cottage cheese
1 tbsp
vinegar
10-12
fresh coriander sprigs

Directions

Boil 4-5 cups water in a non-stick pan, add baby corns, salt and 1/4 tsp turmeric powder and cook for 3-4 minutes. Strain and put them into a bowl.

Heat oil in a non-stick pan, add dried red chillies and cumin seeds and sauté till the chillies are crisp. Add ginger, green chillies and onions and sauté until onions are translucent.

Add tomato and capsicum strips, red chilli powder and 1/2 tsp turmeric powder and toss. Add boiled baby corns, tomato ketchup and salt and mix well. Cut cottage cheese into batons and add and mix. Add vinegar and toss.

Finely chop coriander sprigs and add and mix well. Cook for 2-3 minutes

Transfer into a serving plate and serve hot.

Yield: 4 Servings
Region:
Culture:
Category: Appetizer & Snack
Contributor: Kajal Thakkar
Published in: Cultures in the Kitchen