Baby corn Capsicum curry...

             I tried this curry recently when I was feeling bored at home.I modified the procedure given in microwave recipe book with my imagination. It is a milk based curry.It tastes a bit sweet,creamy and spicy.
Things needed are:

Capsicums                            2 No.s

Baby corn                             200 gm

Onions                                  2 No.s

Chopped garlic                      2 tsp

Milk                                      1 cup

Cashew nuts                            few

Peanuts                                  2 tbsp

Tomato puree                         1 cup

Ginger garlic paste                  1 tbsp

Dhaniya (Coriander seeds)      1 tsp

Turmeric                                 1/2 tsp

Red chilly powder                   2 tsp

Salt

Oil                                          4-6 tbsp

Eggs (optional)

Procedure:

I will explain the procedure with pictures rather than writing each and every step.Cut the vegetables into pieces.

               

First cook the baby corn in a rice cooker for 2 whistles. Then take a pan, heat the oil and fry onions,garlic and capsicum first.Saute till onions turn golden brown.

Now add boiled baby corn, salt, Ginger garlic paste and turmeric.Mix well and close the pan with the lid for 5 minutes.

                   

Now add tomato puree, dhaniya powder, red chilly powder and mix well. While this gets cooked, Grind cashewnuts and peanuts with milk. Add this mixture to the curry in the pan.

Let this boil for sometime with stirring in between. Oil separates and gravy becomes thick and creamy.

                          

This curry can be garnished with coriander.To make it rich, I used egg scramble to decorate it. It enhanced the taste.

This curry can be served with hot rice or chapathis. I served this curry to my family with rice.They all liked it very much...!!