About Baby Corn Sabji
In the sun-drenched kitchens of Goa, where every dish is a vibrant celebration of flavors, this Baby Corn Sabji stands out as a tantalizing blend of spices with the sweetness of baby corn, capturing the essence of coastal cuisine in every bite. Start with fresh, tender baby corn, their natural sweetness a perfect canvas for the bold flavors to come. In a hot pan, a medley of thinly sliced onions, green chilies and capsicum sizzles in oil, filling the air with a mouthwatering aroma. As they turn golden, earthy spice powders are added, to create a rich, savory base in this Baby Corn Sabzi. The magic of Goan cuisine lies in its spices, and this Baby Corn Sabzi is no exception. A vibrant mix of turmeric powder, cumin powder, red chili powder, crushed black pepper and a touch of garam masala powder infuses the dish with warmth and depth. Thus, making the dish slightly spicy.
More On The Recipe
This baby corn dish is a slow cooked sautéed preparation. There is no water added while cooking the baby corn. You only need to sauté it on a low heat together with the remaining ingredients. Since this sautéing takes some time, I suggest to use a thick bottomed and heavy pan, to avoid the risk of the ingredients getting burnt. I prepare this Baby Corn Sabzi, the way I make the Goan Mushroom Fry. My recipe has capsicum (green bell pepper) in it. Even red or yellow bell pepper can be added. Another baby corn dish in this genre is this quick Baby Corn Fry. If you love baby corn then you can check this collection of Baby Corn Recipes. Finally, a generous sprinkle of freshly chopped coriander leaves is what brings in the desired freshness in the dish, brightening the flavors. Served hot, this Goan-style Baby Corn Sabji is a vibrant, flavorful dish that pairs perfectly with steamed rice or warm roti, inviting you to savor the bold and aromatic flavors of Goa with every bite. It can also be packed in the tiffin box.
How to make Baby Corn Sabji
Prep Veggies
- Rinse and chop 10 to 12 baby corn. You can slice them diagonally or into rounds. You should get 1½ to 1¾ cups sliced baby corn. Also rinse, deseed and slice 1 medium capsicum thinly. Slice 1 medium onion too.
Sauté Onions
- Heat 2 tablespoons oil in a thick and heavy bottomed shallow frying pan or sauté pan. Add the sliced onions.
- Begin to stir and sauté the onions on low to medium heat.
- Sauté until the onions soften and turn translucent.
Sauté More Ingredients
- Then, add 2 sliced or slit green chilies.
- Next, add the sliced capsicum.
- Add the sliced baby corn.
- Mix very well.
Make Baby Corn Sabji
- Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon cumin powder, ¼ to ½ teaspoon crushed black pepper and ¼ teaspoon garam masala powder. You can reduce the quantity of spices and green chilies as per your requirements.
- Mix the spice powders evenly with the rest of the vegetables.
- Sprinkle salt as per taste.
- Mix very well.
- Sauté the baby corn slices on low to medium-low heat.
- Do not cover with a lid and stir after every 3 to 4 minutes. So that the baby corn cooks evenly. Spread them evenly in the pan while cooking.
- By the time the baby corn is cooked well, the onions will also turn light golden or golden. The baby corn slices will also turn golden from the edges.
- Then, turn off the heat. Add 1 tablespoon chopped coriander leaves and mix.
- Serve Goan-style Baby Corn Sabji with Phulka or as a side dish with dal and rice. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Baby Corn Jalfrezi Capsicum Fry | South Indian Bell Pepper Stir Fry Baby Corn Manchurian Dry and Gravy (2 Ways) Baby Corn Rice | Baby Corn Pulao This Baby Corn Sabji from the archives was first published on June 2016. It has been updated and republished on June 2024.
