Baby corn dumplings in spinach gravy

Serves: 4
Ingredients
. 2 bunches of spinach, blanched
. 1 tsp green chilli, chopped
. 1 tbsp ginger julienne
. 1 tbsp coriander powder
. 2 tbsp cashew nut powder
. 10-12 baby corns, blanched
. 6 tbsp chickpea flour
. 2 tbsp corn flour
. Salt to taste
. 1 tsp red chilli powder
. Oil for frying
. 2 tbsp butter
. 1 tsp cumin seeds
. 1 tsp turmeric
Method
Grind blanched spinach with green chilli, ginger, coriander powder and cashew nut powder in the grinder; keep aside.
Cut baby corn into two pieces and toss with a little salt.
Add chickpea flour, corn flour, salt and chilli powder to a mixing bowl along with some water to make thick batter.
Heat oil in a pan. Dip baby corn in the batter and fry till light brown.
Heat butter in the pan and add cumin seeds, sauté till light brown and add turmeric and spinach puree; mix.
Cook for 1-2 minutes then add salt and fried baby corn dumplings.
Add water to adjust the consistency. Simmer for 3-4 minutes and serve hot with steamed rice.

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