Halwai December 1, 2020

Ingredients:

• 1 – Corncob
• 1 – medium sized Onion
• 2 tsp – Ginger Garlic paste
• 3 to 4 – Curry leaves
• 2 tsp – Jaggery syrup (dissolve Jaggery in water to form a thick syrup)
• Turmeric powder (a pinch)
• 2 tsp – Chilli powder
• 1/2 tsp – Jeera
• 3 tbsp – Yogurt/Curd
• 3 tsp – Oil
• Salt to taste

Method:

  1. Boil the corn for 5 whistles in cooker.
  2. Slice the corn into 1 inch pieces.
  3. Grind onion to a fine paste. Now add ginger garlic paste, turmeric, chilli powder, jeera, curry leaves and jaggery syrup to the onion paste. Mix well and keep aside.
  4. Saute the corn in 1.5 tsp oil for 5 minutes and keep aside.
  5. Now add the remaining oil and fry onion paste mixture for about 10 minutes till the oil separates.
  6. Lower heat and add curd/yogurt. Simmer for 2-3 minutes to avoid curd from curdling.
  7. Add salt and remove from fire.
  8. Recipe courtesy: Sharmi’s Passions

Recipe courtesy of Sharmilee