Baby Corn Spring Onion Wraps
I had gone a bit overboard in my weekly shopping and was left with baby corn and spring onions that I had to be done with else they will go bad. So I really had to come up with something to use them in an exciting dish. Well there is nothing extravagant about this dish but it is simple, less messy and easy to eat. By that I mean, it is suitable for packed lunch as you could just wrap it up in cling film and put in your bag. Unlike curries which are bit uncomfortable to eat for packed lunch as they could soil your hands if eating with chappati, this is less hassle. So this really is an Indian wrap. I made it quite hot as it was just me that was going to have it. For the wrap itself, I made a multi-grain roti for which I will post the recipe soon. You could use normal chappatis or rotis instead.
1 bunch spring onions finely chopped
About 10-15 baby corns, sliced to long pieces
2 small tomatoes finely chopped
2 green chillies, finely chopped
1 teaspoon cumin seeds
1 teaspoon coriander powder (dhania powder)
½ teaspoon cumin powder (jeera powder)
1 teaspoon chilly powder
¼ teaspoon turmeric powder
Salt to taste
Take about a teaspoon oil in a skillet and once hot add cumin seeds. Once the seeds brown, add the spring onions and fry for 3-4 minutes.
Add the baby corn and cook until it begins to become tender.
Now add the tomatoes and fry for couple of minutes.
Add the spice powders and salt and cook until baby corns are cooked and ensure the dish is not very watery/mushy. To enable the baby corns to cook, sprinkle water frequently (do not pour water) and this way you can avoid adding more oil.
Once they have cooled down a bit, place some in the centre of roti or chappati or tortilla and wrap it up.
This would be good especially as a packed lunch because it is not too messy and also the flavours and moisture from the vegetables will keep the wrap soft and not get dry. If you make the vegetables too mushy or watery, do not wrap it as it will become soggy.