Corn
Curry
- 200
gm American corm Seeds
- 4
onion (chopped)
- Garlic-ginger-chilly
paste (as per taste)
- Pinch
of cardamom powder.
- 2
bay leaves.
- Pinch
of clove
powdered
- 2-3
Small pieces of cinnamon
- 2
Tb sp curd.
- Ghee
for frying.
- Cumin seeds (jeera) for sizzle
- Pinch of Hing (Asafoetida)
- 4-5 Curry leaves
- coriander leaves (Finely chopped).
- Salt, turmeric powder as per taste.
- Firstly grind half of corn seed (i.e 100 gm) & boil rest of it in cooker.
- Take 1 tsp. ghee in vessel, when gets hot sizzle jeera, cinnamon, hing, curry leaves & garlic-ginger-chilly paste.
- When done, add chopped onion & sizzle till it gets light pink.
- After that add grinded corn seeds, curd, little water (if required), turmeric, salt & stir well.
- After a while add boiled corn seeds, cardamom & clove powder & let it boil well.
- When get thick, remove it from heat, garnish with coriander leaves & serve hot either with chapatti / paratha.
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Copyright © 2000-2001 Panjokutch and its content providers. All rights reserved.