Babycorn in Garlic Tomato Gravy

All of us have that "one" gravy recipe, where in the vegetables change but the base ingredients remain the same. This is one such gravy recipe. Mom usually makes it with lady fingers (bendakayalu). So the base is a mix of onion, garlic, tomatoes, cumin (jeelakarra in Telugu) and coriander (dhaniya powder). Chillies/Jalapeños/Chilli powder can also be added for heat. Either these ingredients can be finely chopped/minced/powdered or made to a paste as per the convenience. Here's how I made the gravy with babycorn and bell peppers (capsicum) to go with chapathis



1. 1 can Babycorn (1.5-2 cups for fresh babycorn)
2. Onions - 1 cup chopped and 1 jalapeño finely chopped
3. Garlic (4-5 pods) made into paste with 2 tbsp of jeera (can be substituted with garlic and cumin powder)
4. Capsicum /bell peppers chopped - I used one color each bell pepper (green, red and orange)
5. coriander powder - 1-1.5tbsp as per taste
6. Diced tomatoes - 1 can (tomato puree could also be used)
7. Salt and turmeric

Saute onion and jalapeño in a pan. Add the garlic jeera paste and saute for couple more minutes. Add the tomato pieces and cook until the tomato pieces wilt a bit. Add puree/capsicum pieces and babycorn, salt and turmeric.Cover the pan and lower the heat for the vegetables to cook in their own steam. Sprinkle some water if the curry is too dry. add the coriander powder. Cook for 5 more minutes, garnish with cilantro and serve hot.

When I was a novice in cooking, the stove flame would be going guns - full blown fire energy to cook the curries and I would never cover the pan! My mom saw this and told me that cooking chicken/meat or vegetables in their own steam will enhance the flavors of the curry by 10000 folds. Its a misconception that cooking curries/gravies on high flame will be quick, but actually it takes the same amount of time, because the pan is covered, the heat in the pan will accumulate in turn cooking the veggies or meat.

I am sending the recipe to ThinkSpice-Garlic event hosted by gracious sunita. Without the garlic jeera paste I don't think the gravy would taste as good.