Baby Corn for Cooking, Salads

Recipe Ingredients:
1 cup baby corn, 1.5 table spoon fresh cream
½ cup milk, 1 fine chopped onion
1 table spoon cumin seed, 2 table spoon ginger garlic paste
½ table spoon red chilli powder and coriander powder, coriander leaves
2 table spoon oil and salt as per taste.
Method:
Heat the oil into a pan
Add the cut onion mix them properly
Grind the mixture to a smooth paste and keep aside
Heat oil into the pan add garlic-ginger paste
Add cumin seeds and paste into them
Add coriander powder, red chilli powder, salt and Mix it well
Add fresh cream and milk and stir continuously to make it a smooth paste
Add baby corn and add coriander leaves on it and serve hot.
Baby corn is produced from regular corn plants which are harvested early while the ears are very immature, resulting in small ears or baby corn. It is typically eaten as the whole cob. It is eaten as both raw and cooked.
Baby corn adds a special, gourmet touch to many dishes and salads. Its miniature size is appealing, as is the taste, colour and crunch. We can serve it with other vegetables, with rice and beans dish also. Baby corn is high in vitamin –B (folate). It is a good source of potassium, riboflavin, vitamin-C and fibre.