Corn and Vegetable Bhajee

Madhuri.Dixit's picture

Nov. 10, 2011


Corn cobs 6 , cut into 1
Spinach 1/4 Bunch (25 gm)
Chowlai sag 1/4 Bunch (25 gm)
Coriander leaves 1/4 Cup (4 tbs) (1 Handful)
Green chillies 5
Ginger piece 1 Inch
Grated coconut 1 Tablespoon
Thin coconut milk 2 Cup (32 tbs)
Mixed vegetables 1/2 Kilogram (Like Potatoes, Peas, Pumpkin, Sweet Potatoes, Cucumber, Banana, Carrots, Cauliflower And French Beans)
Turmeric powder 1/2 Teaspoon
Salt To Taste
Thick coconut milk 1/2 Cup (8 tbs)



1. Clean the vegetables and peel them.

2. Cut vegetables into small pieces.

3. Clean and chop spinach and chowlai.


4. Grind ginger, chillies and coconut.

5. In a large vessel heat 4 tablespoon oil.

6. In a bowl mix ground coconut paste, turmeric and 1 tblsp ground cumin seeds.

7. Keep all cobs on masala and sprinkle half of the greens on this.

8. Spread all vegetables on the leaves and spread remaining greens on top of it.

9. Pour thin coconut milk on it.

10. Seal with a lid tightly till vegetables are cooked.

11. Pour the thick coconut milk over it and simmer for further 5 more minutes.


12. Serve garnished with coriander leaves.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4