I had make some Pudina chutney to go on my sandwiches couple of days back and I still had some of it sitting in my refrigerator. I din’t want to discard it and I was wondering how I could use it up. When I opened the refrigerator, I saw – the box of chutney and next to it, a store wrapped package of Baby-corn, and Voila…Mint Baby-corn Stir-fry was born! I managed to fix it in 7-8 minutes since I had the chutney ready. If you have to start over, it should not take you more than 10-15 minutes to fix this yummy sabzi…go on, try it 😀
- Babycorn – 15 nos (cut into oblong pieces)
- Jeera/Cumin seeds – 1/2 tsp
- Salt – to taste
- Cooking oil – 1/2 tsp
For the Masala:
- Pudina/Mint leaves – a fistful
- Cilantro/Coriander – a fistful
- Onions – 2 nos (medium sized; chopped into medium sized chunks)
- Green Chillies – 2 nos (alter to suit your taste)
- Ginger – 1″ piece
- Garlic – 5-6 pods
- Grind the masala ingredients together to form a thick paste (use very little water).
- Meanwhile, cook the baby-corn till soft and set aside. I did mine in 5 minutes in the microwave.
- In a wok, heat the oil and add the jeera seeds. Allow to splutter.
- Add the ground masala and sauté on high till it thickens a bit.
- Once the water content in the ground masala has evaporated, add the cooked baby-corn.
- Adjust salt and stir-fry on high for 2-3 minutes.
- Remove from flame and serve hot with rotis/rice.