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Corn ki Subzi



Corn ki Subzi
 
Author:
Recipe type: Curries
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
 
Corn is one of the extensively cultivated crops in rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people.
Ingredients
  • ¾ cup boiled sweet corn kernels (makai ke dane)
  • ½ cup curds , whisked
  • 1 tsp besan (bengal gram flour)
  • 1 tsp oil
  • ½ tsp cumin seeds (jeera)
  • ½ tsp nigella seeds (kalonji)
  • salt to taste
  • ¼ tsp turmeric powder (haldi)
  • 2 tsp green chilli paste
  • 2 tbsp finely chopped coriander (dhania)
  • To Be Ground Together Into A Paste
  • 1 cup roughly chopped onions
  • 1 tsp grated ginger (adrak)
  • 1 tsp grated garlic (lehsun)
Instructions
  1. Combine the curds and besan in a bowl and mix well. Keep aside.
  2. Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds.
  3. Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture and corn kernels, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  5. Add the coriander, mix well and cook on a medium flame for another minute.
  6. Serve hot garnished with chapatis.



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