For 4 persons

• 1cup baby corns (cut into small pieces)
• 2 Bhavnagari chilly.
• 2 cup onion finely chopped.
• 2 cup roasted groundnuts.
• 2 sp sesame seed.
• 2 sp oil.
• 2 coconut shredded.
• 1 sp fennel seeds (variyali)
• 1 sp black onion seeds (kalunji)
• 2 sp ginger-chilly paste.
• 1 sp garlic paste.
• ½ sp red chilly paste.
• 1 sp coriander powder.
• ¼ sp turmeric.
• 1 sp tomato finely chopped.
• 1 sp tamarind (soaked in ¼ cup water)
• 1 sp sugar.
• 4 tsp oil.
• Salt to taste.
• Oil for frying.

• Boil baby corns.
• Fry Bhavnagari chilly
• Heat the oil in a pan and put the onions and cook till it turns slightly brown.
• Then put groundnut, sesame seed, coconut, fennel seed, black onion seed, ginger-chilly paste.
• Mix turmeric, red chilly powder, coriander powder, tomato and salt.
• Stir till tomato gets loose.
• Cool it.
• Crush this mixture in the blender to make paste. Add water if needed.
• Mix tamarind water, 1cup plain water and sugar.
• Boil till oil gets out.
• Add baby corns, bhavnagri chilly and paneer and mix it well.

• To get good colour allow the salan gravy to boil properly.