Kadai Babycorn

Ingredients
Baby Corns - 200 gm (20 pieces approx.)
Lemon juice - Of 1/2 lemon
Water - 4 cups
Capsicums – 2 no (cut into strips)
Dry Red Chillies - 1-2 nos
Coriander Seeds - 1 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Ginger Garlic paste - 2 tsp
Onions - 2 nos (chopped)
Tomatoes - 4 nos (blanched and pureed)
Kasoori methi (dry fenugreek leaves) - 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala - 1/2 tsp
Amchoor (dry mango powder) - 1/2 tsp
Salt - to taste
Ginger - 1/2" piece (shredded)
Milk - 1/4 cup
Cream - 1/4 cup
Olive Oil - 4 tbsp

Preparation Method
1) Boil water with salt and lemon juice. Add baby corns and boil for 2 minutes. Drain. Refresh in cold water. Cut into 2 pieces lengthwise.
2) Roast the dry red chillies and coriander seeds on a pan, till slightly crisp and dry, for about 30 seconds.
3) Roughly grind the red chillies and coriander seeds to a coarse powder.
4) Heat 1 1/2 tbsp Olive Oil in a kadai (preferably copper type) and add the boiled baby corns. Saute for 4-5 minutes till they start turning brown.
5) Add the capsicum strips and stir fry for 2 minutes. Remove from kadai and keep aside.
6) Heat 2 1/2 tbsp Olive Oil in the kadai. Reduce flame. Add the fenugreek seeds, the roasted and powdered coriander chilli powder prepared in step 3. Stir for 30 seconds.
7) Add ginger-garlic paste.
8) Add onion. Cook till onions turn light golden.
9) Add tomatoes and stir for about 4-5 minutes on low heat till dry.
10) Add salt, kasoori methi, turmeric powder, garam masala and amchoor. Mix well till oil separates.
11) Add 1/2 cup water. Let it boil.
12) Add baby corns and capsicum. Cook for 2-3 minutes.
13) Reduce heat. Mix in the shredded ginger, milk and cream. Remove from fire, serve hot.