Baby corn pepper fry

serving: 2

Ingredients

• 200 grams baby corn or 1.5 cups sliced baby corn
• 1 red bell pepper medium-sized – 80 grams
• 1 tablespoon olive oil or sunflower oil
• ½ teaspoon crushed black pepper or ¼ teaspoon black pepper – crushed
• salt as required
• 1 tablespoon chopped parsley leaves or coriander leaves (cilantro leaves)

Instructions 

• Prep
• Rinse baby corn and 1 medium bell pepper (capsicum or shimla mirch) a few times in water.
• Slice the baby corn in rounds and chop the bell pepper in 1 inch cubes.
• Making baby corn fry
• Heat olive oil in a pan. You can also use sunflower oil, if you do not have olive oil. Add the sliced baby corn. Stir well.
• Saute the baby corn on a low to medium heat stirring often till the edges become a light golden.
• Then add the chopped red bell pepper cubes.
• Stir and saute till the capsicum is half-cooked. By this time the baby corn will also get browned from the edges and become crisp. The bell pepper or capsicum will have crunch and will be half cooked. Regulate the heat as needed while cooking.
• You do have to stir at intervals for even cooking. Cooking the baby corn takes about 6 to 7 minutes. If you chop the baby corn more thinly, the more faster they will cook.
• Add crushed black pepper and salt as per taste.
• Mix the salt and pepper with the stir-fried baby corn and bell pepper.
• Turn off the heat. Now add 1 tablespoon chopped parsley leaves. You can also add coriander leaves instead of parsley leaves.
• Mix the parsley leaves with the stir-fried baby corn.
• Serve baby corn pepper fry as a side dish with a main course meal.