Ariso Recipes
Spicy Tomato and Baby Corn Rice
Last update date: February 24, 2012
Immerse yourself in the gourmet experience of Spicy Tomato and Baby Corn Rice. This dish is a delightful symphony of tastes and textures, featuring Baby Corn, Sunflower Oil. Beyond taste, it's elevating your well-being with every bite. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character. Dive deeper into this culinary journey, where every ingredient plays a pivotal role in crafting the dish's unique character.30 minutes.
North Indian
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All Ingredients used are safe and clean.
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Ingredients
2
How To Cook?
1
Begin by cooking the baby corn. place the baby corn in a pot with enough water to cover them. bring to a boil and simmer for about 5-7 minutes until they are tender. drain and set aside.
2
Heat oil in a pan over medium heat. add cumin seeds and let them splutter.
3
Add the finely chopped ginger and garlic. saut„© for a couple of minutes until they become fragrant and slightly golden.
4
Add the chopped onion and cook until it turns translucent.
5
Stir in the tomatoes and cook until they soften and the oil begins to separate.
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