Makhmali Babycorn

Stolen from : Nita Mehta - "Vegetarian Curries" p. 38

Serves 5-6 (4 at the most as main)

10-12 (150gm) babycorns - cut lengthwise into 2 long pieces
2 capsicums cut into 1" squares
1 large onion - ground to paste
4 tomatoes - ground to purée (hand powered whizzer worked fine)
1" piece ginger - grated (I ground mine)
1/4 tsp haldi
1 tsp dhania
1/2 tsp garam masala
1 1/4 tsp salt (or to taste)
1/2 tsp red chilli powder
1 cup milk (optional)
1/2 cup cream (optional)
2 tbsp kaju (cashews) soaked in warm water and ground to a paste

1. Heat 4 tbsp oil. Add capsicums and fry for a minute until crips (my capsicums took ages - I think it might be better to char them). But to one side
2. Fry baby corns for 3-4 mins until they start to brown, remove from oil and keep aside.
3. Fry the onion paste until golden.
4. Add haldi, dhania powder and garam masala and give it a good stir.
5. Add tomatoes, cook for 5 mins till dry & oil separates (I just gave it a good bhuno and left it a bit wet)
6. Add cashew paste, mix well
7. Add 1 cup water and boil.
8. Add red chilli powder and salt and the babycorns, simmer on low for 10 mins until thick
9. Add grated ginger and remove from the fire.
10. Add serving time, add milk to the thick masala to get a gravy (but not if it's already hot, it will curdle). Mix well. Keep on low heat stirring continuously till it comes to the boil.
11. Add fried capsicums and cream and serve immediately
    

Took me an hour to cook with (B) rasam. The capsicums took ages to fry to where they were tasty, I think searing them in a flame / blowtorch might have been better. I forgot to slice the babycorns and I don't think it detracted, in fact I think it's better they are left whole. I didn't do the milk / cream bit so I left the masala sauce wet enough to serve on its own, it worked pretty good. Was still good 3 days later, fried capsicums lose it a bit as they get limp from re-heating but the flavour gets through the babycorns.