Quick Babycorn Gravy

Babycorn is everybodys favourite. I use them a lot in my recipes. This one is a quick gravy that gets ready in almost 15 minutes so it gets very easy during the morning school rush when planning to make a kids favourite to school. I use pressure cooker to make this gravy and hence save a lot of time. Theres not a lot of spices in there ... just the regular ones but the gravy turns out wonderful every time

Silky soft gravy with small babycorn roundels cooked to perfection is what makes this gravy special. Love the bite from the babycorn when it together brings out the flavours induced from the gravy. Come on ... dont sweat out much and make this gravy. I am sure everyone will love it

Serves... 4 ppl

Serve option... Hot with roti, chapathi, naan 

This is what u'll need....

Babycorn - 6
Saunf/Fennel seeds - 1/2 tspn
Mustard seeds- 1/4 tspn
Ginger garlic paste - 1 tspn
Green chilly - 1
Onion - 1 big
Tomato - 2 medium
Sambar powder - 1/4 tspn
Red chilli powder - 1/2 tspn
Jeera powder - 1/2 tspn
Garam masala - 1/4 tspn
Oil - 2 tbspn
Salt to taste

Here is the stir....

• Heat 2 tbspn oil in a small cooker. Add 1/2 teaspoon of fennel/saunf seeds and 1/4 tspn of mustard seeds. WAit for them to start spluttering

• Spoon in a teaspoon of ginger garlic paste and saute it till all the raw smell is gone

• Slit one green chilly and add it to the cooker

• Grind the onion in a blender jar till you get a fine puree. Pour this into the cooker and cook for 2 minutes

• Add little salt and 1/4 teapsoon of sambar powder and saute the onions till it gets cooked

• Grind the tomato into a fine puree and add it to the onion mixture

• Add red chilli powder, jeera powder and garam masala powder to the gravy

• Cook this for about 2 minutes and let the mixture thicken 

• Meanwhile cut the babycorn into thin roundels

• Add the babycorn pieces to the gravy. Give it a good mix. Pour a cup of water and add a little salt 

• Stir everything well. Close the cooker lid and let it cook for about 4-5 whistles

• Turn off the flame and wait for the pressure to subside

• Transfer the gravy to a serving bowl and serve as a side for chapahi, roti or naan. Enjoy your meal

Note:

• Keep the flame high and cook. Finally everything is cooked well when you put it in the pressure cooker
• Make sure you saute the ginger garlic paste so that the raw taste doesnt induce biterness in the gravy
• Adjust spices to suit you taste
• No need to cook the babycorn before hand