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Corn in Red Gravy

( Corn Recipes Specials - Curries ) PREVIOUS | NEXT
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By : Saroj Kering Category : Curries, Corn Servings : 2 Tim e Taken : 15-30 m ins Rating :

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Sim ple garlicky tam arind dal

Method 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Pressurecook corn kernels for 3-4 whistles, or till soft. Drain water, save approx. 1 cup, keep aside. Put onions, tomato in a pan, stir and saut for 3-4 minutes. Add ginger, garlic, 1/4 cup water, transfer to a mixie. Add garam masala powder, sugar, grind to a paste. Cover and keep for 2 minutes Heat a heavy pan, add mustard seeds, curry leaves. Allow to pop for a second or two, add onion paste, asafetida. Stir and cook for 3-4 minutes. Add saved corn water, masalas, salt, bring back to a boil. Simmer for 2 minutes, add wheatflour, corn, mix well. Cook till gravy thickens, pour into serving dish. Garnish with chopped coriander. Serve hot with chappati, bread or bhakri.

Making time: 20 minutes Makes: 2-3 servings Shelflife: Best Fresh

Ingredients: 2 cups corn kernels (fresh or frozen) 1 onion chopped 1 tomato chopped 1 stalk curry leaves 1 tsp. ginger grated 1 tsp. garlic grated 1 tbsp. coriander leaves finely chopped 1/2 tsp. mustard seeds 2-3 pinches asafetida 1/2 tsp. chilli powder 1/4 tsp. turmeric powder 1/2 tsp. coriander seed (dhania) powder 2 pinches garam masala powder (optional) 1 tsp. sugar 1 tsp. lemon juice 1 tsp. wheat flour salt to taste

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