Baby Corn Masala

Ingredients:

Baby Corn	12-15 Nos.
Onion	1 No.
Tomato	2-3 Nos. (Depends on size)
Garlic	2 cloves
Ginger	1 small piece
Fennel seeds	½ tsp
Cashew nuts	5
Red Chilli powder	1 tsp
Coriander powder	1 tsp
Turmeric powder	1/4 tsp
Milk	¼ cup
Water	As needed
Kasoori Methi	1 tsp
Garam masala powder	1/t tsp (optional)
Oil	As needed
To Season:
Jeera	1 tsp
Asafoetida	A pinch

Procedure:

Cut the Babycorn into medium size and cook it in a vesssel.

Fry the fennel seeds, sliced onions and cashew nuts in oil by adding one by one.

When the onions become transparent (3-4) minutes, add the chopped tomatoes and cook for a while, till soft.

Once this mixture is cooled, grind it to a fine paste along with chilli powder and turmeric.

Heat the oil in a pan and add jeera and asafatoedia and allow it to splutter.

Add the ground paste and fry it for a while in medium/slow flame for 4-5 minutes.

Once the raw smell goes, add the cooked babycorn and little water.

Pour the milk, may be some more water if the mixture is thick.

Add the crushed kasoori methi and garam masala powder.

Allow this to boil and switch off at the required consistency.

Babycorn masala is ready to serve with chapathi/roti.

Variations:

You can add other vegetables like Capscium, paneer to this gravy.