1. Cut Baby corn into one inch pieces. Add salt and turmeric powder and pressure cook in 4 cups of water for 10 minutes (until it becomes soft).
2. Grind tomotoes to fine puree.
3. Grind onion into a paste.
4. Heat oil in a kadhai. When hot, add the seasoning and after the seasoning splutters, add the ground onion and saute till the raw smell goes.
5. Add the tomato puree and cook for a few minutes.
6. Add the chilli powder and powdered groundnuts and again cook for a few minutes.
7. Add the cooked baby corn and boil for five minutes. Add salt to taste.

Garnish with coriander leaves before serving hot.
Serve with Chappathis, Parathas and Poories.