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Heat a little oil in a non-stick pan and add asafetida and the cumin seeds. When the seeds start crackling, add capsicum, half portion of spring onion and ginger-green chili paste. Saute for at least a couple of minutes.
Add the baby corn, salt, half portion of tomato puree, chili powder and turmeric powder into the mixture and saute for another 5 minutes so that the baby corn is cooked.
Add the remaining spring onions and the tomato puree along with cottage cheese. Toss the ingredients gently.
Garnish the dish with coriander and serve hot.

per 1 serving size (unscaled)

Amount Per Serving

Calories 103 kcal

Calories from Fat 36

% Daily Values*

Total Fat 4 g

5.71%

Saturated Fat 0.55 g

2.29%

Polyunsaturated Fat 0.4 g

Monounsaturated Fat 2.44 g

Cholesterol 3 mg

1.2%

Sodium 160 mg

6.96%

Potassium 216 mg

Total Carbohydrate 11 g

3.55%

Dietary Fiber 0.95 g

2.97%

Sugars 2.42 g

2.69%

Protein 6 g

Vitamin A 2.89%

Vitamin C 8.75%

Calcium 5.3%

Iron 0%

* Nutritional Values are estimated and may vary

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