8-10 baby corn, each cut into two pieces
3 cups tomatoes, finely chopped
1 teaspoon mustard seeds
1 teaspoon fresh ginger, grated
7-8 curry leaves, each torn into two pieces
1 tablespoon curry powder
2 tablespoons oil
Salt to taste
2 tablespoons cilantro, for garnish
Heat oil over medium heat in a 3 qt pot, once the oil is hot add mustard seeds and allow it to crackle. Add curry leaves and mix.
Add curry powder and tomatoes, mix well, and cook covered about 10 minutes, stirring every couple of minutes until tomatoes have pulped down.
Add baby corn pieces and a cup of water, bring it to a boil and cook on low heat for 10 minutes. Adjust salt and serve with a garnish of cilantro.