Pin Ingredients: Carrots – 1 cup, cut into long thin pieces Baby corn – 1 cup, quartered into long pieces Onions – 1/2 cup, chopped into thin long slices Red chilli powder – 1/2 tsp Garam masala or curry powder – 1 tsp Mustard Seeds – 1/4 tsp Oil – 2 tsp Salt – to taste Fresh cilantro / coriander leaves – to garnish (optional but highly recommended) How to Make Carrot Baby Corn Masala

  1. Heat oil in a pan and add the mustard seeds. When they pop, add the onions and fry until soft and transparent.
  2. Add the chilli powder and salt and fry for another 30 seconds. Then add the chopped carrots and sprinkle some water on the it. Cook closed for about 5-7 minutes until the carrots are cooked through. Make sure to check in between to ensure that they don’t burn and the carrots don’t get too mushy.
  3. Increase the heat to high and add the baby corn, stirring continuously until the vegetables mix well. Lower the heat, mix in the garam / curry masala and adjust salt if required. The baby corn should still be crunchy so remove from fire about about 2 mins.
  4. Garnish with chopped cilantro and serve hot.  This carrot and baby corn recipe goes great with chapati, roti and even rice and kuzhambu.