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:
- Boil the corn for 5 whistles in cooker.
- Slice the corn into 1 inch pieces.
- 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.
- Saute the corn in 1.5 tsp oil for 5 minutes and keep aside.
- Now add the remaining oil and fry onion paste mixture for about 10 minutes till the oil separates.
- Lower heat and add curd/yogurt. Simmer for 2-3 minutes to avoid curd from curdling.
- Add salt and remove from fire.
- Recipe courtesy: Sharmi’s Passions
Recipe courtesy of Sharmilee