Baby Corn Fry Recipe

This stir fried Baby corn is crunchy, delicious and flavor packed. Serve it with rice, roti as a side or eat it on its own.

For best results follow my detailed step-by-step photo instructions and tips.

Prep Time10

Cook Time10

Total Time20

Servings2

1½ tablespoon oil
½ teaspoon cumin seeds (optional)
½ cup onions thinly sliced
1 teaspoon ginger grated (or ginger garlic paste)
200 grams (7 ounces) baby corn - chop diagonally to 1 inch pieces
½ cup bell peppers or carrots, sliced
Salt as needed
1 pinch turmeric optional
1 sprig curry leaves or coriander leaves or ¼ cup methi or ½ cup palak chopped finely
½ teaspoon black pepper corn or garam masala
¼ teaspoon fennel seeds /saunf (optional)

Heat oil in a pan and add cumin seeds. When they begin to sizzle, stir in the ginger and let cook for 30 seconds. Add onions and stir fry until transparent for 2 to 3 mins.
Add baby corn, bell peppers, turmeric and salt. Stir fry on a high heat for 2 to 3 mins. Cover and cook on a low heat until the baby corn is slightly tender yet crunchy. It takes me 4 to 5 mins. If your veggies are not young, splash little water and cook.
Meanwhile, crush black pepper and fennel seeds to a coarse powder. When the baby corn is tender, stir in the curry leaves and ground spices.
Stir fry for 2 to 3 mins until the spices begin to smell aromatic. Taste test and add more salt or spices to your preference.
Serve hot with roti, rice - rasam or eat it on its own. A squeeze of lemon juice is nice on this.