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, saute 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.