4 Serves
25 Mins
16 g
34 g
11 g
Wash and slice the baby corn into bite-sized pieces using a chefs knife on a cutting board.
Ingredients, vitamins, and health benefits
Baby Corn
Curry Leaves
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KenyanVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
243 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
783 mg / 4,700 mgSodium
65 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
27 gAlcohol
0 g
Heat vegetable oil for frying in a non-stick skillet over medium heat. Add mustard seeds and allow them to splutter, then add curry leaves.
Add the ginger garlic paste to the skillet and sauté until the raw smell disappears.
Add the sliced baby corn, turmeric powder, red chili powder, and salt. Stir well to coat the corn evenly.
Cover and cook on low heat until the baby corn is tender yet crisp. Finally, sprinkle with garam masala and toss for one minute before serving.
Mustard Seeds
Ginger Garlic Paste
Red Chili Powder
Turmeric Powder
Garam Masala
Vitamin A
491 µg / 900 µgVitamin C
73 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
16 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
105 µg / 400 µgCalcium
243 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
103 mg / 420 mgPhosphorus
258 mg / 1,250 mgPotassium
783 mg / 4,700 mgSodium
Fiber
6 g / 28 gSugar
4 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgAlcohol
0 g