Instructions: The babycorn must be pressure cooked till tender.

In a saucepan, heat oil, add dals and saute till light golden.

Add seeds, asafoetida, allow to splutter, add ginger, garlic, stir.

Add tamarind water and bring to a boil.

Add all dry masalas and simmer till gravy thickens a bit.

Add sugar and flour and stir.

When the gravy is thick take off fire.

In a casserole, arrange the the baby corn.

Pour the hot gravy and poke with a fork to cover all corn.

Grill in a hot over till the gravy sizzles and dries a little.

Garnish with chopped coriander and serve hot.

Making time: 30 minutes

Makes: 6-7 servings

Shelflife: Prepare few hours ahead and grill just before required.

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