One-dish-suits-all! Sautéing mint and coriander instead of deep-frying has zapped off the excess calories and pepped up the nutrient-content, adding an interesting colour and flavour to the crunchy baby corn.

Baby corn Pudina starter
Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings

Ingredients
For Green Chutney
• 1 cup chopped mint leaves
• 1/2 cup chopped coriander
• 1/4 cup sliced onions
• 1 tbsplemon juice
• 1/4 tsp sugar
• 2 to 3 green chillies , roughly chopped
• salt to taste

Other Ingredients
• 2 cups baby corn , cut into 2 vertically
• 2 tsp melted low-fat butter
• 1 1/2 tsp cornflour
• 1/4 tsp black salt
• salt to taste

For Serving
- 1/4 cup sliced onions
- 4lemon wedges

Method
For green chutney

1. Combine all the ingredients and blend in a mixer to a smooth paste, using very little water.
2. Refrigerate and use as required.

Proceed with

1. Boil baby corn in salted water till they become soft and are cooked.
2. Combine baby corn with the prepared chutney in a bowl, toss well and keep aside for 10 minutes.
3. Heat butter in a broad non-stick pan, add the marinated baby corn and sauté on medium flame for a minute.
4. Add cornflour, black salt and salt and sauté on medium flame for another 2 to 3 minutes.
5. Serve hot with onions and lemon wedges.