• Baby corns, cut into small pieces – 2
  • Spinach – 1 Katori (chopped)
  • Garlic, sliced – 2 cloves
  • Asafoetida – a pinch
  • Green chilies, chopped – 1
  • Lemon juice – ½ tbsp
  • Fresh coriander leaves, chopped – 1 tbsp
  • Salt – to taste
  • Oil – ½ tsp


  • Blanch the spinach and puree it.
  • Heat the oil in a pan; add the garlic and sauté until golden brown.
  • Add the asafetida and chilies and sauté for ten seconds.
  • Add the baby corns, sauté for two minutes, then add the spinach purée and salt.
  • Sauté for a further two minutes.
  • Sprinkle on the lemon juice and garnish with the coriander leaves.


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