Baby Corn Fry Recipe – Spicy Indian Stir-Fry with Mustard Seeds

Last Updated on 2 months by Neha Deshmukh

Baby Corn Fry Recipe – Spicy Indian Stir-Fry with Mustard Seeds

Hey everyone! If you’re looking for a quick, flavourful side dish that’s a little different, you have to try this Baby Corn Fry. It’s a staple in my kitchen – seriously, I make this at least once a month! It’s perfect with rice, roti, or even as part of a larger South Indian spread. Plus, it comes together in under 30 minutes. Let’s get cooking!

Why You’ll Love This Recipe

This baby corn fry is a delightful explosion of flavours. The slight crunch of the baby corn combined with the spicy chilli powder, earthy pepper, and the wonderful aroma of mustard seeds and curry leaves… honestly, it’s addictive! It’s also super versatile – you can adjust the spice level to your liking, and it’s a great way to sneak in some veggies. I first made this when I was trying to get my little nephew to eat more vegetables, and he actually asked for seconds!

Ingredients

Here’s what you’ll need to make this delicious baby corn fry:

• 10-12 Baby Corn
• 1 cup Onion, chopped
• 6 Garlic cloves, minced
• ½ tsp Chilli powder (adjust to taste)
• Pepper Powder, to taste
• Salt, to taste
• 3 tsp Oil
• Mustard seeds, a generous pinch
• Curry leaves, a sprig

Ingredient Notes

Let’s talk ingredients for a sec!

• Baby Corn: You want to choose baby corn that feels firm and looks fresh. It’s becoming more widely available in Indian markets now, but if you can’t find it fresh, canned is okay in a pinch (just drain it well!).
• Mustard Seeds & Curry Leaves: These are key for that authentic South Indian flavour. Don’t skip them! The mustard seeds should pop and splutter in the hot oil, releasing their aroma, and the curry leaves add a lovely fragrance.
• Chilli Powder: I use Kashmiri chilli powder for colour and mild heat, but you can use any chilli powder you prefer.
• Onion & Garlic: These form the flavour base, so don’t be shy with them!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, give the baby corn a good clean. Cut off the ends and then slice them into rounds or lengthwise – whatever you prefer! Give them a quick parboil in salted water for about 3-4 minutes, then drain. This helps them stay crisp-tender.
2. Next, chop your onion and mince the garlic. Having everything prepped and ready to go makes the cooking process so much smoother.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Wait for them to splutter – this is important!
4. Now, toss in the curry leaves. They’ll sizzle beautifully.
5. Add the chopped onions and minced garlic. Sauté until they turn translucent and fragrant, about 3-5 minutes.
6. Add the parboiled baby corn, chilli powder, pepper powder, and salt. Mix everything well to coat the baby corn evenly.
7. Cook for another 5-6 minutes, stirring occasionally, until the flavours have blended and the baby corn is heated through. You want a nice, slightly charred look.
8. Serve hot and enjoy!

Expert Tips

Want to make this baby corn fry even better? Here are a few tips I’ve learned over the years:

• Texture is Key: Don’t overcook the baby corn! You want it to have a slight bite.
• Prevent Sticking: If the baby corn starts to stick to the pan, add a splash of water and stir well.
• Spice it Up (or Down): Adjust the amount of chilli powder to suit your taste. Start with less and add more if you like it fiery!

Variations

This recipe is a great base for experimentation. Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Spice Level Adjustment: For a milder fry, reduce the chilli powder to ¼ tsp or omit it altogether. For extra spice, add a pinch of cayenne pepper or a finely chopped green chilli.
• Regional Variations – Chettinad Style: Add a teaspoon of Chettinad masala powder along with the chilli powder for a more complex flavour. My friend Priya, who’s from Chettinad, swears by this!
• Festival Adaptations: This makes a fantastic side dish for Onam or Sadhya – it adds a lovely textural contrast to the other dishes.

Serving Suggestions

This baby corn fry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a bowl of steaming hot rice.
• As a side dish with roti or paratha.
• As part of a South Indian thali (meal).
• Alongside other stir-fries for a complete meal.

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave. It’s best enjoyed fresh, though!

FAQs

Got questions? I’ve got answers!

• Is baby corn readily available in all regions of India? It’s becoming more common, but you might need to check larger supermarkets or specialty vegetable stores.
• Can I use frozen baby corn for this recipe? Yes, you can! Just make sure to thaw it completely and pat it dry before using.
• What is the best way to clean baby corn? Gently scrub the baby corn under running water to remove any dirt. You can also use a vegetable brush.
• Can I add other vegetables to this fry? Absolutely! Bell peppers, carrots, and green beans would all be delicious additions.
• How can I adjust the spice level to suit my preference? Start with a small amount of chilli powder and add more gradually, tasting as you go. You can also use milder or hotter chilli powders depending on your preference.

Enjoy making this recipe! I hope it becomes a favourite in your kitchen too. Let me know how it turns out in the comments below!