Pepper Baby Corn Dry
South Indian pepper-fry tradition
Sweet, crunchy baby corn in a fiery-fragrant black pepper toss with curry leaves — the vegetarian answer to pepper chicken, minus the grease.
What goes in
- Baby corn
- Crushed black pepper & fennel
- Onion, capsicum
- Curry leaves, ginger
How we cook it
Baby corn is par-boiled and then charred lightly on a hot pan; the pepper-fennel crush is toasted separately and tossed through with curry leaves at the very end.
Best served with
Fried rice, noodles, or curd rice for a hot-cool contrast.
Why it's homely
A weeknight favourite that turns a simple vegetable into the star of the table with nothing but the home spice box.
Why it's healthy
Baby corn is low-calorie and fibre-rich; light pan-tossing keeps oil to a minimum.
Easy on digestion
Gentle vegetable base with warming pepper and fennel — flavourful without sitting heavy.
Want Pepper Baby Corn Dry on an upcoming weekend?
Specials are picked by neighbourly demand — a WhatsApp nudge works wonders.