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Ingredients:
Potato (Medium size) - 3
Tomato(Medium Size)- 3
Baby corn. - 4 to 5
Chilli powder - as per taste
Salt - as per taste
Oil - as required for frying and tempering
Asafoetida - 2 TSP
Mustard - 2 TSP
Turmeric powder- 2 TSP
Curry leaves - around 10
Potato (Medium size) - 3
Tomato(Medium Size)- 3
Baby corn. - 4 to 5
Chilli powder - as per taste
Salt - as per taste
Oil - as required for frying and tempering
Asafoetida - 2 TSP
Mustard - 2 TSP
Turmeric powder- 2 TSP
Curry leaves - around 10
Method:
Cook potato and baby corn in pressure cooker for up to 3 whistles. Peel potatoes and cut into small square pieces. Also cut baby corn into 2-3 pieces according to size. Mash tomatoes. Heat oil, fry potatoes and baby corn till golden brown. Remove excess oil, temper asafoetida, mustard, curry leaves. Add turmeric powder, chilly powder. After 2 minutes, add tomato mash and required salt. After the raw smell is gone, put potatoes and baby corn and cook for around 5 to 7 minutes. Potato Baby corn Curry is ready.
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