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Ingredients8-10 baby corn, each cut into two pieces3 cups tomatoes, finely chopped1 teaspoon mustard seeds1 teaspoon fresh ginger, grated7-8 curry leaves, each torn into two pieces1 tablespoon curry powder2 tablespoons oilSalt to taste2 tablespoons cilantro, for garnishInstructionsHeat 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.

Mummy makes this recipe in my hometown, Mumbai, India. Its a very simple recipe, it is one pot cooking and can be easily made within 30 minutes. If you choose to puree this recipe, you can in a blender and eat this hearty soup with toasty white bread. Black Eyed Peas are easy to store and cook. I use fresh Black Eyed Peas and cook them prior to making this curry. You can buy frozen peas, which are partially cooked. Ingredients 1/2 cup red onion, finely chopped2 tbsps oil2 cups black eyed peas, cooked OR frozen2 dried bay leaves1 tbsp sugar OR jaggery1 cup chopped tomato 1 tablespoon RUPEN’S CURRY MIX OR 1 tbsp coriander powder1/4 tsp cayenne powder1/2 tsp...