We grab certain items without a second thought while grocery shopping sometimes. I did the same and had grabbed a pack of fresh looking baby corn. I was determined to use it in a more healthy way than preparing fried Manchurian. I vaguely remembered the recipe of my mom’s amazing baby corn soup in which she would add a handful of lentil. I made my own version of baby corn soup, and to my amazement found the bowl empty.
Ingredients
- Baby corn- 20 (15 +5) ( use 15 to pressure cook and chop the other 5 to small pieces)
- Onion – 1 (chopped)
- Garlic – 2 pods
- Green bell pepper – 1(chopped into small pieces)
- Green onions – 1 bunch (chop the onions and leaves separately)
- Olive oil – 1 teaspoon
- Salt to taste
- Ground pepper
Directions
1. Cook 15 baby corn, onion, garlic adding a cup of water in a pressure cooker for two whistles. Turn off the flame and let cool.
2. Once cooled strain the veggies and blend them in a blender to a smooth paste. Reserve the stock after straining the veggies.
3. Set a pan add oil. Once hot add green onion and fry for a minute. Stir in green bell pepper and chopped baby corn and stir fry them for 4 to 5 minutes until they become soft.
4. Add 2 teaspoons of all purpose flour and stir in the reserved stock and whisk well as not to form any lumps. Add blended veggies and bring it to boil. Add salt and mix well.
5. Switch off the stove. Ladle into soup bowl, garnish with green onions leaves.
