Baby corn and mushroom are two of my favourite vegetables. K looks upon them with suspicion and eyes them in a very hostile way. I am all excited when I spot them and buy them, all enthusiasm dies a sudden death when k disdainfully declares he doesn’t want to eat “them”. This time I tried to cook them in a coconut milk gravy which gave them a lot of credibility in his eyes. He even managed to eat some of the vegetable pieces. This is an easy to do dish and paired very well with the Zucchini pulav and raita.
1 heaped cup baby corn, peeled and cut into 1 ½ inch pieces
1 heaped cup mushrooms, quartered
½ c finely chopped onions
2 green chillies, slit
½ c thick coconut milk
½ c water
Salt to taste
A pinch of turmeric
½ tsp coriander powder
2 Tbsp chopped fresh coriander leaves
½ tsp cumin seeds
1 tsp oil
In a heavy bottomed pan, heat the oil and splutter the cumin seeds. Add the onions and sauté till they begin to turn pink. Add the slit green chillies and sauté for a few seconds. Add all the spice powders and sauté till the raw smell disappears. Add the baby corn pieces and sauté for half a minute till well coated in the spices. Add the mushrooms and cook another 3-4 minutes till they wilt. In 1/3 cup water, add 2 tablespoons of coconut milk, add this to the vegetables, add salt and cover and cook for 2-3 minutes till the baby corn is tender. Add the remaining thick coconut milk. Bring to a boil. Add the fresh coriander leaves, take off the heat and serve hot with rice or roti. I served this with zucchini pulav and raita.