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Corn Sabji

patelmeg's picture
Ingredients
  Grated corn 3 Cup (48 tbs) (7 fresh corn cobs, do not use frozen or canned corn)
  Oil 6 Teaspoon
  Green chilies 2 , chopped
  Sesame seeds 2 Teaspoon
  Grated coconut 2 Teaspoon
  Curry leaves 10
  Asafoetida 1⁄8 Teaspoon
  Mustard seeds 1⁄2 Teaspoon
  Crushed ginger 2 Teaspoon
  Salt 2 Teaspoon (adjust quantity as per taste)
  Red chili powder 1⁄4 Teaspoon
  Turmeric powder 1⁄4 Teaspoon
  Lemon juice 1 Teaspoon
  Coriander leaves 1 Tablespoon (for garnish)
Directions

1. Grate 6-7 fresh corn cobs ( about 3 cups)
2. Heat oil in a skillet (Tawa) on high heat.
3. Once oil is hot enough add Asafetida, mustard seeds, curry leaves, green chilies, and ginger. Cook for 30 seconds
4. Add grated corn and stir to mix everything. Reduce heat to medium.
5. Cook for 2-3 minutes than add Salt, red chili powder, turmeric powder, coconut.
6. Mix well for another 7 minutes and stir frequently
7. Add lemon juice and again mix well.
8. Cook for another minute or 2 and remove from heat.
9. Transfer Sabzi in a serving bowl and sprinkle with coriander leaves. Server with warm Rotis

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Taste: 
Savory
Feel: 
Creamy
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
12 Minutes
Ready In: 
22 Minutes
Servings: 
6
Story
This is an authentic West Indian recipe (from state of Gujarat). I have learned this recipe from my mother and grandmother. This is sweet and savory dish that can be enjoyed with roti, toast or by itself.
Subtitle: 
Makai no Chawda

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