Tuesday, October 22, 2013

Babycorn Pepper Fry

We were bored with usual set of vegetables that are available here and after multiple rotations in dal, sambar, curry and stir fry, we wanted to try something different. There were 3 packets of baby corn lying the fridge (what was I thinking when I picked THREE!!). As I had just ground a fresh batch of black pepper powder, I decided to make a simple baby corn pepper fry and served it with lunch. Its simple fast and quite easy too.

Baby Corn Pepper Fry


12 - 15 Baby Corn, sliced
1 large onion - finely chopped
1/2" piece of Ginger - minced finely
2 cloves of garlic - minced finely
1 green chilly - minced
1 T corn flour
1 T black pepper powder
1/2 t Jeera
Curry leaves
salt to taste
1 T Oil


1. Heat Oil in a pan.
2. Add the jeera and curry leaves. Add ginger, garlic and green chilly
3. Add chopped onions and fry till soft
4. Add the sliced baby corn and fry well.
5. Add pepper and salt and mix well.
6. After a minute, when the baby corn is 3/4th cooked, sprinkle the cornflour and mix well. Keep tossing until the baby corn is nicely roasted.
7. Serve hot.


  • If the babycorn is not tender enough, blanch them first in hot water.
  • You can use the same recipe for paneer and cauliflower. Cauliflower needs to be blanched first.
  • Adjust the pepper quanitity according to your taste.
  • Garnish with coriander leaves or spring onions.
  • It goes well with rasam and sambar rice.
  • For a slight change in taste, you can replace gram flour (kadalai maavu) instead of corn flour for a Chettinad style pepper fry.

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