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This was beautiful and tasty too! I decided to make it as soon as I saw the recipe. We had it for dinner last night. I made 4 servings of this. I used 1 tbsp. oil, 4 medium onions, 1 green bell pepper, 2 cups baby corn, 4 medium tomatoes, 1 1/4 tsps. salt, 1 tsp. cumin, 3/4 tsp. dried oregano and 1/2 tsp. black pepper. I omitted the roasted peanuts. I did not have corn kernels at home, so, I had to leave that out too. Next time, I'll surely use that too. It was a lovely dish, well enjoyed by all. Only a small suggestion from my end is to boil the baby corn before tossing it into the mixture of the other veggies in the skillet. If this is not done, the baby corn is 3/4 th cooked inspite of cooking it for 30 odd minutes on low-medium flame. All in all, a keeper, and the recipe is in my notebook:) I made this again tonight(26/11/02) using a combo of baby corn, capsicum and 1 cup of green peas (which I used as a substitute for the corn kernels). It was really GOOD! Thank you so much for posting this recipe. We all enjoy this one so much. Allright, I made this again yesterday night(5/12/02) using a combo of green peas, baby corn and corn kernels. I enjoyed it this way the best of the various combos' I've tried so far with this recipe. It went really well with hot rotis and rice topped with a dollop of yogurt. Thanks so much, Anu, for posting this recipe.
Delicious. I am not too fond of tomatoes so omitted them and used fresh corn in place of frozen, and ate it stuffed in pitta bread. There was no baby corn but I added some peas. As you say, the peanuts are great, giving it a crunch not wholly unpleasant.