To begin making the Baby Corn Stew recipe, wash and cut corns and carrot in small pieces. Also, chop the onions and dice the potatoes. 

Once everything is ready, add ginger and garlic in a mixer grinder and make a paste out of it. Keep it aside. 

Crush cardamom, clove and cinnamon and keep them aside.  

Heat 2 tablespoons oil in a heavy bottomed pan. Add crushed cardamom, cloves, cinnamon and curry leaves.

Cook for 30 seconds and add the onions. Cook till the onion turns soft and translucent. Now add ginger and garlic paste and cook for about 30 seconds.

After 3 seconds, add all the vegetables. Mix, cover and let the vegetables cook well on low heat for 10 minutes.

Add salt, turmeric powder, red chilli powder and black pepper powder. Saute for 1-2 minutes and then add thin coconut milk, cover and cook for 5 minutes more on low heat.

When all the vegetables are cooked well, add thick coconut milk. Cook for 3 to 4 minutes on medium heat. Check for salt and adjust as per your taste 

Lastly, we will prepare the seasoning. Add 1 teaspoon ghee in a tadka pan. Add 1 dry red chilli, curry leaves, and black mustard seeds. Cook for about 20 to 30 seconds and add this seasoning to the curry.

Serve Baby Corn Stew along with Appam and Raw Mango chutney for a weekday meal.