Both corn and baby corn are one of my most favorite ingredients to work with. I keep trying a lot of recipes with these. And here’s one such recipe of a Goan-style Baby Corn Sabji, which is a quick and tasty vegan dish made with baby corn, capsicum, onion, green chilies and spices. This Baby Corn Sabzi has minimal ingredients, yet makes for a delicious main course or side dish with Indian flatbreads like roti or chapati and dal-rice.
About Baby Corn Sabji
In the sun-drenched kitchens of Goa, where every dish is a vibrant celebration of flavors, this Baby Corn Sabji stands out as a tantalizing blend of spices with the sweetness of baby corn, capturing the essence of coastal cuisine in every bite.
Start with fresh, tender baby corn, their natural sweetness a perfect canvas for the bold flavors to come. In a hot pan, a medley of thinly sliced onions, green chilies and capsicum sizzles in oil, filling the air with a mouthwatering aroma.
As they turn golden, earthy spice powders are added, to create a rich, savory base in this Baby Corn Sabzi.
The magic of Goan cuisine lies in its spices, and this Baby Corn Sabzi is no exception. A vibrant mix of turmeric powder, cumin powder, red chili powder, crushed black pepper and a touch of garam masala powder infuses the dish with warmth and depth. Thus, making the dish slightly spicy.
More On The Recipe
This baby corn dish is a slow cooked sautéed preparation. There is no water added while cooking the baby corn. You only need to sauté it on a low heat together with the remaining ingredients.
Since this sautéing takes some time, I suggest to use a thick bottomed and heavy pan, to avoid the risk of the ingredients getting burnt.
I prepare this Baby Corn Sabzi, the way I make the Goan Mushroom Fry. My recipe has capsicum (green bell pepper) in it. Even red or yellow bell pepper can be added. Another baby corn dish in this genre is this quick Baby Corn Fry. If you love baby corn then you can check this collection of Baby Corn Recipes.
Finally, a generous sprinkle of freshly chopped coriander leaves is what brings in the desired freshness in the dish, brightening the flavors.
Served hot, this Goan-style Baby Corn Sabji is a vibrant, flavorful dish that pairs perfectly with steamed rice or warm roti, inviting you to savor the bold and aromatic flavors of Goa with every bite. It can also be packed in the tiffin box.
How to make Baby Corn Sabji
Prep Veggies
1. Rinse and chop 10 to 12 baby corn. You can slice them diagonally or into rounds. You should get 1½ to 1¾ cups sliced baby corn.
Also rinse, deseed and slice 1 medium capsicum thinly. Slice 1 medium onion too.
Sauté Onions
2. Heat 2 tablespoons oil in a thick and heavy bottomed shallow frying pan or sauté pan. Add the sliced onions.
3. Begin to stir and sauté the onions on low to medium heat.
4. Sauté until the onions soften and turn translucent.
Sauté More Ingredients
5. Then, add 2 sliced or slit green chilies.
6. Next, add the sliced capsicum.
7. Add the sliced baby corn.
8. Mix very well.
Make Baby Corn Sabji
9. Add ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, 1 teaspoon cumin powder, ¼ to ½ teaspoon crushed black pepper and ¼ teaspoon garam masala powder.
You can reduce the quantity of spices and green chilies as per your requirements.
10. Mix the spice powders evenly with the rest of the vegetables.
11. Sprinkle salt as per taste.
12. Mix very well.
13. Sauté the baby corn slices on low to medium-low heat.
14. Do not cover with a lid and stir after every 3 to 4 minutes. So that the baby corn cooks evenly. Spread them evenly in the pan while cooking.
15. By the time the baby corn is cooked well, the onions will also turn light golden or golden. The baby corn slices will also turn golden from the edges.
16. Then, turn off the heat. Add 1 tablespoon chopped coriander leaves and mix.
17. Serve Goan-style Baby Corn Sabji with Phulka or as a side dish with dal and rice.
More Similar Recipes To Try!
Vegetable Recipes
Capsicum Recipes
Vegan Recipes
Rice Recipes
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Baby Corn Sabji
Ingredients
- 1.5 to 1.75 cups baby corn – sliced or 10 to 12 baby corn, 200 grams
- ½ cup capsicum – thinly sliced (green bell pepper)
- ⅓ cup onion – thinly sliced
- 2 green chilies – slit or sliced
- ¼ teaspoon turmeric powder (ground turmeric)
- ½ teaspoon red chilli powder or cayenne pepper
- 1 teaspoon cumin powder (ground cumin)
- ¼ to ½ teaspoon crushed black pepper
- ¼ teaspoon Garam Masala
- 2 tablespoons oil – can use sunflower oil or peanut oil
- salt – as required
Instructions
- Rinse and slice the baby corn. You can slice them in rounds or diagonally. You should get 1.5 to 1.75 cups sliced baby corn.
- Also rinse, deseed and slice 1 medium-sized capsicum thinly. Slice 1 medium-sized onion too.
- Heat 2 tablespoon oil in a sauté pan or shallow frying pan. Add the sliced onions.
- Begin to stir and saute the onions on a low to medium heat. Saute till the onions soften.
- Then add the green chilies, capsicum, baby corn, turmeric powder, red chilli powder, cumin powder, crushed black pepper & garam masala powder.
- Mix everything very well
- Sprinkle salt as per taste and mix again very well. Sauté the baby corn slices on a low to medium-low heat.
- Do not cover with a lid and stir after every 3 to 4 minutes. So that the baby corn cooks evenly. Spread them evenly in the pan.
- By the time the baby corn is cooked, the onions will also turn a light golden or golden. The baby corn slices will also become golden from the edges.
- Then turn off the heat. Add 1 tablespoon chopped coriander leaves and mix.
- Serve with roti or as a side dish with dal-rice.
Notes
- You could any colored bell pepper to make this dish.
- Adjust the ground spice powder according to your requirements.
- This is a dry slow cooked dish and is made by sautéing the baby corn and other ingredients in a shallow frying pan. Do not add any water while making this dish and also ensure to use a thick bottomed heavy pan.
Nutrition Info (Approximate Values)
This Baby Corn Sabji from the archives was first published on June 2016. It has been updated and republished on June 2024.
