Ingredients
200 grams baby corn
To be mixed into a marinade
1 teaspoon chilli powder
1 teaspoon garlic, grated
¼ teaspoon ajwain (carom seeds)
1 teaspoon oil
1 teaspoon cornflour
3 tablespoon curds
salt to taste
For serving
½ cup spring onions, chopped
lemon wedges
spring onion and curd dip
Method
1. Combine the marinade with the baby corn and leave aside for 15 to 20 minutes.
2. Grill over a charcoal or electric barbeque, either by wrapping in foil or by
3. Grill over a slow flame till the corn is almost cooked and the marinade is cooked and has coated the corn.
4. Arrange on a bed of spring onions and lemon wedges and serve
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