Babycorns : 10 nos
Onion : 2 nos
Tomato : 3 nos
Ginger - garlic paste ; 1 tbsps
Cashewnut : 1 tsp
Chilly powder : 1 tsp
Garam masala powder : 1 tsp
Dried fenugreek leaves / Kasuri methi - 1 tsp
Soak cashewnuts in warm water for 10 minutes.
Cook babycorn in water with turmeric powder and salt for about 5 minutes.
Drain and keep aside.
Heat oil in a pan,add the chopped onion and fry till translucent.
Add chopped tomatoes ,and cook till t he tomatoes are tender.
Now add red chilly powder,garam masala powder,ginger garlic paste ,mix and switch off the flame and let it cool.
Run the onion mixture in a blender with the soaked cashewnuts to a smooth paste.
Return to the same pan,add required salt , chopped babaycorn pieces and let it boil for few minutes on low flame.
Finally crush the fenugreek leaves and add it to the curry and mix everything well.
Remove from fire and serve hot.