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Babycorn Bezule with Peanut Chutney

Babycorn marinated and deep fried, tossed in masala and served with a peanut chutney.

Babycorn Bezule with Peanut Chutney Babycorn Bezule with Peanut Chutney

Chef's Name

: Karan Suri, Team India

Recipe Servings

: 2

Recipe Cook Time

: 35 Minutes

Recipe Rating

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  • 500 gm babycorn

    3 lemons

    4 Tbsp ginger garlic paste

    2 tsp turmeric powder

    2 1/2 Tbsp degi mirch powder

    3 tsp garam masala powder salt to taste

    1/2 cup rice flour (100g)

    1/2 cup corn flour (100g)

    3 ltr oil (for frying)

    1/4 cup coconut oil

    1 Tbsp mustard seeds

    100 gm madras shallots (or 75g red onion)

    4 Tbsp green chilli, chopped

    4 Tbsp ginger, chopped

    10-15 curry leaves

    1/4 cup yogurt

    60 gm green coriander, chopped

    For Peanut Chutney:

    100 gm peanuts

    50 gm dessicated coconut

    1 Tbsp refined oil

    2 1/2 Tbsp ginger, chopped

    2 1/2 Tbsp garlic, chopped

    2 Tbsp onions, sliced

    5-6 dry red chillies

    2 1/2 Tbsp tamarind pulp

    1 tsp mustard seeds

    10-12 curry leaves

    1 Tbsp coconut oil

    Salt to taste


For babycorn bezule:

Clean and wash the babycorn, marinate with lime juice, ginger-garlic paste, turmeric powder, degi mirch powder, garam masala powder and salt.

Add the rice flour and corn flour, mix well.

Fry the babycorn until cooked and keep aside.

Heat the coconut oil in a pan; add mustard seeds let them crackle. Then add sliced shallots, slit green chilies, ginger and curry leaves saute for few minutes.

Now add the yogurt and the fried babycorn saute for another 2 minutes.

Garnish with chopped coriander leaves. Serve hot on banana leaves with peanut chutney.

For peanut chutney:

To make the chutney, toast the peanuts and coconut in a pan.

Add oil, chopped ginger, garlic, onions, dry red chilli and tamarind pulp.

Prepare mustard seed and curry leaf tempering in coconut oil.

Add this tempering and grind to a coarse paste.

Adjust seasoning and serve.





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