Baby corn subzi with coconut milk.

Our family loves this subzi very much. I make this subzi on festival days/pooja days, when we are not supposed to use onion/garlic. It is very tasty and we can have it with chapaathis, pooris, pongal, idly or dosa. Now, the recipe:

Ingredients:

Serves 3-4 people.
1. 1 1/2 cups, Baby corns, cut into 2" long sliced pieces or round shaped pieces. Cook it slightly in microwave, if it is a bit hard and keep aside.
2. 200g. Tomatoes, chopped
3. 1 Medium sized coconut, grated. Grind it in a mixer with a cup of water, strain and keep aside the milk. This milk will be thick. Grind the squeezed coconut once or twice more, with 3-3 1/2 cups of water. Strain and keep this milk also, separately.
4. 1 tsp. Coconut/refined oil
5. 2 tsp. Coriander(dhania)
6. 2-3 Red Chillies
7. 1 1/2 tsp. Pepper
8. 2 tsp. Bengal gram
9. Curry leaves.

Fry no.5-9 items in oil and grind into a paste, with 1/2 cup of water. While frying, pepper should be added in the end.

10. 1 1/2 tsp. salt or as per your taste.

Method:

Cook chopped tomatoes and the ground masala paste for 5 mts. Add the thin coconut milk, which was taken while grinding second and third time. Let it come to a boil. Add the corn pieces now. Add salt. When the corn becomes soft, add the thick milk. Let it boil for 2 mts. If you boil for more then 2-3 mts. the coconut creamy tasty will not be there.

The subzi is ready to serve!

P.S.: You can use potatoes instead of baby corn too!