
Ingredients:
• 3/4 cup – sweet Corn kernels
• 1/4 cup – Onion finely chopped
• 3 tbsp – Capsicum finely chopped
• 1 tsp – Ginger Garlic paste
• 1 tsp – Milk (optional)
• 1 tsp – chilli powder
• 1/2 tsp – Garam Masala powder
• 1/2 tbsp – Coriander leaves finely chopped
• Salt to taste
• 2 tsp – oil
• To temper
• 1 – Cloves
• 1/4 inch piece – Cinnamon
• 1 – Cardamom
• To grind:
• 1/2 cup – Grated Coconut
• 1/2 tsp – Poppy Seeds soaked in 1 tsp Milk
• 1/2 tsp – Fennel seeds
• 1 – Tomato
• 1 – Green chilli
Method:
- Pressure cook corn for 2 whistles with enough water and salt. Keep aside.
- Soak kuskus in a tsp of milk, set aside.
- Dry roast coconut till slightly browned.
- Saute tomato, green chilli in 1/2 tsp oil, once tomatoes turn mushy add it to the mixer along with green chilli, roasted coconut, fennel seeds, milk soaked poppy seeds. Grind it to a fine paste. Set aside.
- In a pan, add oil and toast capsicum for 2 mins. Set aside.
- In the same pan add remaining oil and add the items under ‘to temper’.
- Splutter and add onion. Saute till it turns light brown.
- Then add the coconut paste. Saute till raw smell leaves.
- Add chilli, garam masala and saute till the masalas are well blended.
- Then add a little water.
- Boil for 3-5mins till oil separates.
- If it becomes thick add a little more water.
- Then add toasted capsicum and cooked corn.
- Blend with masalas for 2-3mins.
- Then add coriander leaves and switch off.
- Serve hot with rotis.
- Recipe courtesy: Sharmi’s Passions
Recipe courtesy of Sharmilee