Babycorn Bezule with Peanut Chutney

Ingredients

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

Method

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.