Baby Corn Fry Recipe – Spicy Indian Side Dish with Tomato Ketchup

Last Updated on 2 months by Neha Deshmukh

Baby Corn Fry Recipe – Spicy Indian Side Dish with Tomato Ketchup

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful side dish to jazz up your meals. And let me tell you, this Baby Corn Fry is it. It’s a little spicy, a little tangy, and totally addictive. I first made this when I was craving something different with my rice and roti, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This baby corn fry is seriously easy to make – perfect for a weeknight dinner or when you have guests over. It’s packed with flavor thanks to the clever combination of spices and a surprising ingredient: tomato ketchup! Don’t knock it ‘til you try it, though. It adds a lovely sweetness and depth that really elevates the dish. Plus, it comes together in under 30 minutes. What’s not to love?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 10 baby corn
• 1 medium onion
• 3 cloves garlic
• ½ – 1 teaspoon red chili powder (adjust to your spice preference!)
• 1 teaspoon black pepper powder
• 1 teaspoon tomato ketchup
• Salt to taste
• 2 teaspoons oil
• ½ teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Baby Corn: Selecting Freshness & Varieties
Look for baby corn that’s firm and bright white. Avoid any that look discolored or feel mushy. You can find them fresh in many Asian markets, or canned/frozen in most supermarkets.

Spices: The Role of Red Chili & Black Pepper
Red chili powder is where you control the heat! Kashmiri chili powder will give you color with less spice, while a hotter variety will bring the fire. Black pepper adds a lovely warmth and depth.

Tomato Ketchup: A Unique Indian Flavor Addition
I know, ketchup in an Indian recipe sounds a little strange, right? But trust me on this one! It adds a subtle sweetness and umami that balances the spices beautifully. It’s a bit of a family secret, actually!

Oil: Choosing the Right Cooking Oil
I prefer using vegetable oil or sunflower oil for this recipe, as they have a neutral flavor. You could also use groundnut oil for a slightly more traditional Indian flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the baby corn a good clean and slice it into thin rounds or strips. Pop them into a pressure cooker with a pinch of salt and enough water to cover. Pressure cook for one whistle, then quickly release the steam. This ensures they’re tender-crisp.
2. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter (be careful!), add the cumin seeds and curry leaves. Let them sizzle for a few seconds until fragrant.
3. Next, crush the garlic cloves and add them to the pan. Sauté until they turn golden brown and release their lovely aroma.
4. Slice the onion and add it to the pan. Fry until it becomes translucent and softened.
5. Add the cooked baby corn, red chili powder, black pepper powder, tomato ketchup, and salt. Give everything a good stir to combine.
6. Stir-fry on medium heat for about 3-5 minutes, until everything is well coated and heated through. If it looks a little dry, drizzle in a little extra oil for a nice gloss.

Expert Tips

• Don’t overcook the baby corn! You want it to retain a bit of crunch.
• Adjust the amount of red chili powder to suit your spice preference.
• A squeeze of lemon juice at the end adds a lovely brightness.

Variations

Vegan Adaptation: This recipe is already naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free. Just double-check your tomato ketchup label to ensure it doesn’t contain any gluten-based ingredients.

Spice Level Adjustment (Mild, Medium, Hot):
* Mild: Use ¼ teaspoon red chili powder.
* Medium: Use ½ teaspoon red chili powder.
* Hot: Use 1 teaspoon (or more!) red chili powder, or add a pinch of cayenne pepper.

Festival Adaptations (Navratri, Diwali Snack): This makes a fantastic festive snack! It’s perfect for Navratri when you’re looking for a flavorful, vegetarian option. During Diwali, it’s a great side to enjoy with all the sweets.

Serving Suggestions

This baby corn fry is incredibly versatile. Serve it hot as a side dish with:

• Steaming hot rice
• Warm roti or paratha
• Your favorite fried rice
• As a starter or appetizer

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. It’s best enjoyed fresh, though!

FAQs

What is the best way to clean baby corn?
Simply rinse the baby corn under cold water and gently scrub with a soft brush to remove any dirt. You can also trim off the very ends.

Can I use frozen baby corn for this recipe?
Yes, you can! Just thaw it completely and pat it dry before adding it to the pan. You might need to cook it for a slightly shorter time.

What can I substitute for tomato ketchup?
If you really don’t want to use ketchup, you can try a teaspoon of tomato paste mixed with a pinch of sugar. It won’t be quite the same, but it will add a similar sweetness and depth.

How can I make this baby corn fry less spicy?
Reduce the amount of red chili powder, or omit it altogether. You can also add a pinch of sugar to balance the flavors.

Is this dish suitable for kids?
Yes, absolutely! Just use a very small amount of red chili powder, or leave it out completely.

Can I air fry the baby corn instead of pan-frying?
You can! Toss the cooked baby corn with the spices and a little oil, then air fry at 180°C (350°F) for 8-10 minutes, or until slightly crispy.