For babycorn bezule:
Clean and wash the babycorn, marinate with lime juice, ginger-garlic paste, turmeric powder, degi mirch powder, garam masala powder and salt.
Add the rice flour and corn flour, mix well.
Fry the babycorn until cooked and keep aside.
Heat the coconut oil in a pan; add mustard seeds let them crackle. Then add sliced shallots, slit green chilies, ginger and curry leaves saute for few minutes.
Now add the yogurt and the fried babycorn saute for another 2 minutes.
Garnish with chopped coriander leaves. Serve hot on banana leaves with peanut chutney.
For peanut chutney:
To make the chutney, toast the peanuts and coconut in a pan.
Add oil, chopped ginger, garlic, onions, dry red chilli and tamarind pulp.
Prepare mustard seed and curry leaf tempering in coconut oil.
Add this tempering and grind to a coarse paste.
Adjust seasoning and serve.
Key Ingredients: salt, baby corn, lemon, turermic, red chilli, shallots, green chillies, coriander leaves, desiccated coconut, onion, tamarind, cornflour, vegetable oil, coconut oil, curry leaves, mustard seeds, red chillies, peanuts, yogurt, ginger, rice flo