Baby corn - 10
Shelled peas - 1/4 cup
Cumin seeds - 1/4 tsp.
Turmeric powder - 1/4 tsp.
Garam masala - 1 tsp.
Salt - as per taste
Oil - 2 tablespoons
Cashews - 6
Scraped coconut - 2 tablespoons
Onion - 1
Green chilli - 2
Coriander leaves - few
Cut baby corn into finger long pieces. Boil baby corn in water alongwith turmeric powder and salt, till done but crunchy.
Boil peas with salt separately. Keep aside.
Soak cashews in lukewarm water for 10 minutes.
Heat a spoon of oil in a pan, and saute onion, tomatoes and green chilli till the raw smell diffuses and oil leaves the sides. Grind to a fine paste alongwith cashews and scraped coconut.
In the same pan, heat the remaining oil, temper with cumin seeds and add the ground paste. Saute well. Now add half a cup of water. When it starts boiling, add the cooked peas and baby corn. Cover and cook for 3 more minutes. Take out the lid and add garam masala. Mix well and cook for a minute. Garnish with coriander leaves. Serve hot with any Indian flat bread.