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| Main Ingredients | Spinach Leaves, Babycorns |
| Cuisine | Fusion |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 medium spinach bunches, chopped
- 10-12 babycorns, cut into 1/2 inch pieces and blanched
- 2 medium onions, cut into 1 inch cubes
- 5-6 garlic cloves, chopped
- 2-3 green chillies, slit
- 1 medium green capsicum, cut into 1 inch pieces
- 2 tablespoons cornflour/ corn starch
- 3/4 cup vegetable stock
- Salt to taste
- 1/4 teaspoon MSG (optional)
- 1/3 teaspoon black pepper powder
Method
- Heat a non-stick pan. Add onions and garlic and cook for two minutes. Add green chillies, capsicum and baby corn and cook on high heat for two to three minutes.
- Add spinach and toss. Add cornflour blended in vegetable stock and cook, stirring, for two to three minutes.
- Stir in salt, MSG and pepper powder. Serve hot.
Nutrition Info
| Calories | 538 |
| Carbohydrates | 97.3 |
| Protein | 23.9 |
| Fat | 6.1 |
| Other Fiber | 20.5gm |
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