Wash baby corn and trim off the edges. Chop them to desired sizes, thin slices or wedges or diagonally cut chunks will cook faster. For sandwich and kathi roll filling, chop to small bites.

You can also boil them in 2 cups water first until tender and use. We prefer the crunchy baby corn, so I don't parboil them.

Add oil to a pan and heat it. Add cumin, when they begin to splutter add fresh grated ginger or ginger garlic paste. Fry till the raw smell goes off.

Add onions and fry till transparent.

Add baby corn and capsicum, salt and turmeric. Fry for a minute.

Cover and cook on a low flame till the baby corn are cooked. If needed sprinkle some water, cover and cook.

If using garam masala skip this step. While the baby corn cooks, powder saunf and pepper corn.

When the baby corn is cooked, add curry leaves, ground powder.

Fry for 3 minutes, stirring constantly. When you begin to smell the spices good, switch off the flame.

Serve with baby corn fry with rice and tomato rasam or with roti.