SWEET CORN KURMA

HERE WE GET PLENTY OF SWEETCORNS. I TRIED SOUP, VADA, CUTLET AND ALSO 

FRIED OVER THE DIRECT FIRE, APPLYING SALT, CHILLI POWDER AND LEMON. SOME

TIME BACK I SAW A FRIEND WHO HAD POSTED SWEET CORN KURMA RECIPE IN A FOOD GROUP. 

I FOUND IT INTERESTING AND TRIED IT. 

IT WAS TASTY AND IT WENT WELL WITH ROTI OR CHAPPATI.

HER RECIPE GOES LIKE THIS....

SWEET CORN KURMA

WHAT YOU NEED

SWEET CORN KERNELS - 1 CUP, BOILED

ONION - 1 CHOPPED, FINELY

TOMATO - 1 BIG, CHOPPED

GINGER - 1 TSP CRUSHED

GARLIC - 1 TSP CRUSHED

TURMERIC POWDER - 1/2 TSP

RED CHILLI POWDER - 1 TSP

CORIANDER POWDER - 1 TSP

GARAM MASALA POWDER - 1 TSP

COCOUNT MILK - 1 CUP THICK AND 1 CUP THIN

SALT - TO TASTE

CORIANDER LEAVES - TO GARNISH

OIL - 1 TBSP

SWEET CORN KERNELS KURMA

HOW TO MAKE:

HEAT OIL IN KADAHI, ADD CRUSHED GINGER GARLIC AND CHOPPED ONION. STIR FRY TILL THE RAW SMELL GOES AWAY.

ADD TURMERIC POWDER, CORIANDER POWDER, CHILLI POWDER AND GARAM MASALA POWDER. SAUTE FOR FEW SECONDS.

THEN ADD CHOPPED TOMATO, SAUTE TILL THEY BECOME SOGGY AND OIL LEAVES FROM ALL SIDES.

NOW ADD COOKED CORN, SALT AND MIX WELL. ADD THIN COCONUT MILK TO IT, MIX WELL AND COOK FOR 2 MINUTES.

THEN ADD THICK MILK, CONTINUE TO COOK FOR ANOTHER ONE MINUTE OR TILL IT GETS BUBBLES.

GARNISH WITH CHOPPED CORIANDER LEAVES.

SERVE SWEET CORN KURMA ALONG WITH ROTI/ CHAPPATI/ RICE