Tandoori Baby Corn

PREPARATION

1. In a pan, add 800 milliliters water, 250 grams baby corn.
2. Boil until it tenders.
3. Remove the pan from heat.
4. In a pan add 2 teaspoons cumin, and dry roast for few seconds.
5. Transfer it in mortar and grind to powder with the help of a pestle.
6. In a bowl, add boiled baby corn, 1 tablespoon ginger garlic paste, 1/4 teaspoon salt, 1/2 teaspoon red chili and 1 tablespoon lemon juice.
7. Mix well and marinate for 20 minutes.
8. In another bowl, add 200 grams hung curd, 2 teaspoon tandoori masala, 1 teaspoon chaat masala, 1 teaspoon salt, prepared cumin masala, 1 teaspoon dry fenugreek leaves  and 1 tablespoon coriander. Mix well.
9. Now add boiled baby corns and mix again.
10. Marinate for 20-25 minutes.
11. Transfer each marinated baby corn in a baking tray
12. Bake at 350°F/180°C for 15 - 20 minutes.
13. Now, In a pan, add 1 tablespoon oil in pan, add 70 grams leftover marination mixture.
14. Cook and bring it to boil.
15. Now, add baked baby corn. Mix and cook for 1-2 minutes
16. Garnish with dry fenugreek leaves.
17. Serve hot,