Baby corn, one of daughter’s favourite. Whenever she finds Baby corn, she never misses it. Mostly, baby corns are used in Indo-chinese recipes. I like to fry this baby corn because of the crunchiness in it. It can be served as a starter.
- Baby corn – 10 nos
- Chilli powder – 1 tsp
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Turmeric powder – ¼ tsp
- Lemon juice – 1 tsp
- Curry leaves – a strand
- Salt to taste
- Oil for frying
- Rinse the baby corn in water and slit them into two pieces.
- Now take all the ingredients in a bowl and mix them well.
- Marinate the baby corn in it for about 20 mins.
- Heat oil in a kadai and deep fry with curry leaves.