Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 4 servings
1 1/2 cups boiled sweet corn kernels, lightly crushed
2 tbsp oil
50 mm (2”) piece cinnamon (dalchini)
1 tsp cornflour dissolved in 2 cups of coconut milk
salt to taste
-To Be Ground Into A Smooth Green Paste (using Little Water):1 1/2 cups roughly chopped coriander
1/4 cup thinly sliced onions
2 tbsp freshly grated coconut
7 garlic cloves
25 mm (1”) piece ginger
4 tsp poppy seeds (khus-khus)
6 green chillies , roughly chopped
1 tsp lemon juice
1. Heat oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes.
2. Add the sweet corn, mix well and cook on a medium flame for 1 minute, while stirring continuously.
3. Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
4. Serve hot with roti / paratha and steamed rice.