This side dish has the taste of sweetness from the Corn, sourness from the Tomatoes and flavor and crunchiness of Capsicum.
Time Required: 25 Minutes
Ingredients:
1 Cup Sweet Corn Kernels
1 Onion, Chopped finely
3 Cloves Garlic, Crushed
1″ Ginger, Sliced
1 Capsicum, Chopped
3 Tomatoes, Chopped
2tbsp Oil
1tsp Mustard Seeds
1tsp Jeera / Cumin Seeds
1tsp Chili Powder
2 tbsp Cashew nut powder
2tbsp Cream / Curds
1 tsp Garam Masala Powder or Kitchen King Powder
2 Bay leaves
½ tsp Turmeric Powder
4 – 5 Cloves
1 tsp Coriander Powder
½ tsp Sugar
Chopped Coriander leaves to garnish
Salt to taste
Method:
Steam Sweet Corn Kernels until soft. Keep it aside.
Heat Oil, add Jeera, Mustard Seeds. When they splutter add Bay leaves, Cloves, and Turmeric Powder. Add Garlic and Onion and sauté until transparent. Add Ginger and Capsicum and stir. Add Tomato and cook stir fry for 2 mintues. Add Salt, Sugar, Chili Powder, Garam Masala Powder / Kitchen king Powder and stir.
Add Cashew nut powder and Cream / Curds and stir well.
Add water if the gravy is too thick. Add Sweet Corn and cook for a minute or two. Remove to a serving dish and garnish with Coriander leaves.
Enjoy this dish with your choice of Indian Bread.
