Baby corn fry recipe with step by step photos. This baby corn pepper fry is a simple, easy and quick stir fry made with just 5 ingredients. Gluten-free and vegan.
Baby corn fry is one of those recipes that I make as a side dish to go along with the main course like khichdi, dal-rice or sambar-rice. You can also have it with roti, phulka or paratha. It can also be packed in the tiffin box.
I usually keep the spicing minimal in this recipe to let the flavors of baby corn come through. But you can add more spices if you prefer.
At times I also add bell peppers. In the recipe posted here, I have used red bell pepper. You can even add yellow or green bell pepper. Addition of bell pepper is optional. However, I would suggest adding bell pepper as it goes very well in this recipe.
This baby corn fry is also a no onion no garlic recipe. Though you can add both onions and garlic if you want. This recipe can be doubled or tripled.
How to make baby corn fry
1. Rinse 200 grams of baby corn and 1 medium-sized bell pepper. Slice the baby corn in rounds and chop the bell pepper.
2. Heat 1 tablespoon 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.
3. Saute the baby corn on a low to medium flame for 1 to 2 minutes.
4. Then add the chopped red bell pepper.
5. 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. You do have to stir at intervals while making this recipe for even cooking. Cooking the baby corn takes about 6 to 7 minutes. If you slice the baby corn more thinly, the more faster they will cook.
6. Add ½ teaspoon crushed black pepper and salt as per taste.
7. Mix the salt and pepper with the sautéed baby corn and bell pepper.
8. Switch off the flame and now add 1 tablespoon chopped parsley leaves. You can also add coriander leaves instead of parsley leaves.
9. Mix the parsley leaves very well.
10. Serve baby corn pepper fry as a side dish with the main course meal like dal-rice or sambar-rice or rasam-rice.
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Baby Corn Fry
Ingredients
- 200 grams baby corn or 1.5 cups sliced baby corn
- 1 medium red bell pepper (red capsicum) or about 80 grams bell pepper
- 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
- Rinse 200 grams baby corn and 1 medium bell pepper (capsicum or shimla mirch).
- Slice the baby corn in rounds and chop the bell pepper.
making baby corn fry
- Heat 1 tablespoon 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 flame till the edges become a light golden.
- Then add the chopped red bell pepper.
- 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.
- You do have to stir at intervals for even cooking. Cooking the baby corn takes about 6 to 7 minutes. If you slice the baby corn more thinly, the more faster they will cook.
- Add 1/2 teaspoon crushed black pepper and salt as per taste.
- Mix the salt and pepper with the sauteed baby corn and bell pepper.
- Switch off the flame. Now add 1 tablespoon chopped parsley leaves. You can also add coriander leaves instead of parsley leaves.
- Mix the parsley leaves very well.
- Serve baby corn fry as a side dish with a main course meal.
Notes
- This recipe can be halved, doubled or tripled.
awesome soo spicy Nd yummy
thank you anusha 🙂
i juz tried it now.. too too delicious. easy to make nd healthy too 🙂
thankyou for your positive feedback renu 🙂
superb easy and healthy
thankyou sunil 🙂
nice essy diss