Babycorn Jalfrezi

1: Blanch the baby corn in salted water for 2-3 minutes. Strain and set aside.

2: Heat oil in a pan and sauté the vegetables - onion, tomato, and capsicum on a high flame for 2 minutes. Season with salt and set aside.

3: In another pan, heat oil and add cumin seeds. Follow with ginger, garlic, and green chillies. Sauté for 2 minutes.

4: Add the onions and sauté until golden brown.

5: Add the tomato puree. Cook until no longer raw in aroma.

6: Add the powdered spices and salt. Incorporate the ketchup and vinegar.

7: Add some water and cook the masalas until the oil starts releasing from it.

8: Combine the sautéed vegetables and blanched baby corn. Cook until dry.

9: Finish with chopped coriander leaves.