Wash the babycorn and trim the end. Cut into 3 parts each (or into desired size). Transfer into a pressure cooker, add approx 1 cup water and salt to take and cook for 1 whistle. Let the cooker cool down before opening it. Drain off the water (you can use it to flavour soups or as stock for pulaos etc). Keep aside

In a small bowl prepare the batter by mixing the flours, salt and the 1/4 cup of water and a little extra to achieve a loose batter (should be slightly thinner than podi/pakora batter so add water little by little and test).

Heat oil for deep frying and when it is ready (hot but not smoking), dip the pre cooked baby corn pieces in the prepared batter till they are well coated and release them gently into the oil. Fry for 2-3 minutes or till they turn slightly golden. Remove onto an absorbent kitchen tissue to drain off excess oil.

In a frying pan or kadhai heat some oil and fry the curry leaves and chopped garlic till the garlic turns golden brown. Take care not to fry beyond this point as the garlic will burn and taste bitter

Add the chopped capsicum and fry till the raw smell goes away and the pieces look slightly translucent

Add the fried babycorn and sprinkle the crushed pepper and salt to take

Serve hot as a starter or side dish