Sunday, November 25, 2012


half kg sweet corn kernels (makai ke dane)
1-2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 tsp chanadal
3 big onions
1tsp adhrak paste
2-3 green chillies(chopped or paste)
10 curry leaves (kadi patta)
a pinch of asafoetida (hing)
salt to taste
1/2 tsp haldi powder
1-2 tsp lemon juice
chopped coriander (dhania) for garnishing
Pressure cook the corn kernels for 7-8 whistles or till they turn tender.
Heat oil in a non-stick pan and add the mustard seeds.
When the seeds crackle, add chanadal, onions. Fry till onions become brown. Add adhrak paste, green chillies, curry leaves, salt, haldi powder & cooked corn.
Stir on slow fire for 10 mins.
After taking off from gas add lemon juice.
Serve hot garnished with coriander.

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