Ingreidients:
Baby Corn – 4 nos.
Big Onion – 1 Small Chopped Lengthwisely
Green Chili – 1 nos Slitted lengthwise
Ghee or Butter – 1 Teaspoon
Fennel Seeds – 1/4 Teaspoon
Cumin Seeds – 1/4 Teaspoon
Black Pepper – 1/4 Teaspoom
Turmeric Powder – 1 Pinch
Corn Flour Powder – 1 Tablespoon
Salt – To taste
Method:
Heat a pressure pan and add the ghee or butter and heat.
Then add fennel seeds, cumin seeds and black pepper and allow to spatter.
Then add the finely chopped onion and the green chilies and allow it to turn transparent.
Then add 500 ml water or more and add turmeric powder and required amount of salt and close the pressure pan lid and cook for 4-5 whistles.
Then mix one tablespoon of corn flour powder in 50 ml of water and pour in the soup. Allow it boil and get cooked then remove from fire.
Read More at: www.chettinadcooking.com
