Corn-On-The-Cob Curry
by Tarla Dalal
'Bhuttas' now form a part of this curry.
Corn-On-The-Cob Curry recipe - How to make Corn-On-The-Cob Curry
Preparation Time: Cooking Time: Total Time:
Serves 4.
2 whole corns (makai), cut into 1/2" thick roundels
1 1/2 cups chopped onions
1/2 cup chopped tomatoes
1 tsp chilli powder
3 tbsp oil
salt to taste
For masala powder
1 1/2 tbsp coriander (dhania) seeds
6 cloves (laung / lavang)
25 mm (1") piece cinnamon (dalchini)
1 tbsp cumin seeds (jeera)
Method
For the masala powder
How to proceed
- Main Procedure
For the masala powder
- For the masala powder
- Dry roast all the masala ingredients on a tawa, till you get the aroma. Cool and grind to fine powder. Keep aside.
How to proceed
- How to proceed
- Pressure cook the corn for two whistles. Drain and keep aside.
- Purée the tomatoes in a blender with ¼ cup of water. Keep aside.
- Blend the onions to a smooth paste in the blender.
- Heat oil in a pan and sauté the onions until they turn light brown.
- Add the tomatoes and sauté on medium flame till the oil separates from the mixture.
- Add the masala powder, salt and red chilli powder and cook for some more time.
- Add about 2 cups of water and the corn cobs. Simmer for 5 minutes on medium flame.
- Serve hot.
Nutrient values per serving
| Energy | 130 cal |
| Protein | 0.8 g |
| Carbohydrates | 6.3 g |
| Fiber | 0.6 g |
| Fat | 11.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 169.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 10.7 mg |
| Folic Acid | 9 mcg |
| Calcium | 32.6 mg |
| Iron | 0.4 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 4.5 mg |
| Potassium | 92.2 mg |
| Zinc | 0.2 mg |
Outbrain
Pressure cooked corn cooked in a nice masala. My daughter loved the taste of spicy bhutta.