To begin making the Baby Corn & Tomato Masala Bath, add the baby corn into the pressure cooker along with 2 tablespoons of water and pressure cook for two whistles.

Release the pressure immediately by running it under cold water. By releasing the pressure immediately, we prevent the baby corn from getting over cooked.

Heat oil in a pan over medium heat; add jeera, ginger, garlic and saute for a couple of minutes.

Add the onions and cook until it lightly softens. Stir in the tomatoes and cook until it is soft.

Once the tomatoes have softened, add in the pav bhaji masala, garam masala and jeera powder and toss.

At this stage, turn the heat to high, add the baby corn, cooked rice, salt to taste and stir fry the Baby Corn & Tomato Masala Bath until all the masala is well coated into the rice. 

Turn the heat to low, cover the pan and simmer the Baby Corn & Tomato Masala Bath for about 3 to 4 minutes. Check the taste of salt and spices and adjust accordingly.

Once done, turn off the heat and stir in the coriander leaves and fresh lemon juice. 

Transfer the Baby Corn & Tomato Masala Bath to serving bowl and serve hot.

Serve this Baby Corn and Tomato Masala Bhat with Boondi Raita Recipe Spiced With Black Salt and Onion Tomato Mixed Bean Sprout Salad Recipe for a quick and healthy dinner.

You can also pack with rice into a kids lunch box. They will simply love it.