Baby corn jalfrezi is a healthy vegetarian take on the popular jalfrezi dish. Traditionally, jalfrezi is a spicy Indian curry that is crafted around a main ingredient, typically a meat, fish, paneer, or cruciferous vegetable. Jalfrezi is also considered to be a leftover dish for this reason, as you can quickly whip up last night’s meal into an entire new meal by changing it into a spicy curry. You’ll be able to do that with your excess baby corn thanks to this recipe.
Health Benefits
If you’re looking to eat something with a lot of health benefits, then corn is the food ingredient for you. Eating corn regularly can help with a variety of health concerns. The oil from corn can help reduce the risk of various cardiovascular diseases by helping your body to regulate cardiovascular levels. The omega-3 fatty acids in corn reduces the LDL (bad or damaging) cholesterol levels in your arteries. This helps to improve blood flow and lower blood pressure, thus preventing heart attacks.
Ingredients
200-250 g baby corn – sliced into quarters
1 medium capsicum – sliced thinly
1 medium onion – sliced thinly
2 dry red chilies
2 garlic
½ in ginger
½ tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
¼ - ½ tsp garam masala powder
1 cup tomato puree
½ tsp apple cider
2 tbsp oil
1-1 ½ tsp regular sugar
salt as necessary
coriander leaves for garnishing
¼ -½ cup water
How To Make Baby Corn Jalfrezi
- Heat oil in akadai or wok.
- Sauté the onions until they turn translucent.
- Add the ginger garlic paste and sautéuntil the raw aroma dissipates.
- Add the chilies and sauté for another 10-12 seconds.
- Add the capsicum and sauté for 2-3 minutes.
- Add the baby corn and sauté for 2-3 minutes.
- Add the tomato puree and stir.
- Addsugar, coriander powder, garam masala, cumin powder, salt, and red chili powder.
- Cook the baby corn in the tomato puree for 10-12 mins.
- Add the vinegar when the jalfrezi curry turns semi dry.
- Garnish with coriander leaves.
Trivia
In Bengali, 'jhal' translates to 'spicy food'.