Friday, October 23, 2015



Did you know that sweet corn, apart from its great taste that most people like, also has health benefits? I love sweet corn and elsewhere in this blog you will find recipes for a variety of dishes ranging from a Crunchy Corn Salad, and a Sweet Corn and Capsicum Stir Fry, to a Corn Methi Pulao.

Today's dish is adapted from Tarlaji Dalal's "Corn ki Subzi" a dish from Rajasthan, best served with rotis and chappatis.

  • Sweet Corn kernels, boiled, 3/4 cup
  • Onions, roughly chopped 1 cup
  • Ginger, grated, 1 tsp
  • Garlic, grated, 1 tsp
  • Curds, whisked, 1/2 cup
  • Bengal Gram Flour (Besan), 1 tsp
  • Oil, 1 tsp
  • Cumin Seeds, 1/2 tsp
  • Nigella Seeds, (Kalonji), 1/4 tsp
  • Salt, to taste
  • Turmeric Powder, 1/4 tsp
  • Green Chilli Paste, 2 tsp 
  • Coriander Leaves, finely chopped, 2 tbsp


First, in a mixer, grind the chopped onions, grated ginger and garlic together to make a paste. Keep aside
In a bowl, mix the whisked curds and the besan and keep aside
Heat oil in a kadhai, and when it gets hot add cumin seeds, nigella seeds and saute them on medium flame for just 30 seconds
Add the prepared paste of onion-ginger-garlic, mix well and cook on medium flame, stirring occasionally, for 3-4 minutes
Add the salt, turmeric powder, green chilli paste, the prepared curd-besan mixture, and lastly the boiled corn kernels
Mix well and cook on medium flame for 2-3 minutes, stirring continuously
Add the chopped coriander, mix well and cook for 1 more minute on medium flame
Serve hot with chappatis/rotis.

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