Ingredients
4 tender corn cobs 400 ml coconut milk
3 medium tomatoes 2 medium sized onions
1 tsp. ginger-garlic paste few curry leaves
3 cloves 4 green chillies
1/6 tsp. green chilli paste oil
2 tbs. curd 1 tsp. chilli powder
Sprigs of coriander ¼ tsp. turmeric powder
Salt to taste
For the Seasoning
1 tbs. ghee 1/6 tsp. cumin seeds
Few curry leaves 1” cinnamon stick
Method
Cut corn cobs into 3-4 pieces and boil them in salt water. Drain and set aside. Heat oil, add red chilli, cumin seeds and curry leaves. When thy crackle, add cinnamon and cloves followed by sliced onions and salt. Cook till onions turn light pink. Add cut tomatoes, chilli powder, turmeric powder, cover and cook on a low flame. Add curd and cook till oil floats. Add coconut milk and when it boils, add corn cobs and cook further. Heat ghee, add cumin seeds, curry leaves, cinnamon, split green chillies and season the curry. Garnish with coriander leaves. Serve hot with rice or chapathi.
Nutrition
Corn is rich in carbohydrates, fibre, vitamins C and B and minerals- magnesium and potassium. It is rich in antioxidants and has some protein.
Негізгі бет Makka paka | मक्का पाका
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