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Coconut milk -2 cups
Fresh red chillies -4-5
Garlic  - 2 tbsp (minced)
Ginger - 2 tbsp (minced)
Curry powder - 1 tsp
Baby corn - 6
Zucchini - 1
Button mushrooms - 6
Basil leaves- 6
Lime leaves- 2-3
Tamarind pulp - 1 tsp
Oil - 2 tbsp

  • Cut the zucchini and mushroom into cubes. cut the baby corn in long slices. Keep aside.
  • Saute the red chillies, ginger, garlic and two basil leaves in a pan for 2 minutes and grind it in a food processor.
  • Heat oil in a pot; add the prepared paste, the curry powder, lime leaves and saute for 2 minutes.
  • Add the vegetables and stir fry.
  • Add the coconut milk and bring to a boil and simmer for 5-6 minutes.
  • Add the tamarind pulp and mix well.
  • Serve west pipping hot with steamed rice.
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