Corn And Vegetable Ring With Coconut Curry

by Tarla Dalal

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Preparation Time: 30 minutes.
Cooking Time: 35 minutes.
Serves 6.
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Ingredients

For the corn and vegetable ring
1 1/2 cups cooked corn (makai ke dane)
2 potatoes, boiled and mashed
1 1/2 cups boiled mixed vegetables
3/4 cup steamed rice
1 tomato, sliced
1 capsicum, sliced
2 tsp mustard seeds ( rai / sarson)
2 pinches asafoetida (hing)
4 tsp sesame seeds (til)
4 tbsp chopped cashewnuts (kaju)
6 tbsp oil
salt to taste

To be ground into a paste (for the corn and vegetable ring)
3/4 cup chopped coriander (dhania)
6 green chillies
25 mm. piece ginger (adrak)
4 tbsp grated coconut
1 tbsp lemon juice
1 tsp sugar
1 tsp salt

For the coconut curry
1 coconut
1 tsp cumin seeds (jeera)
1 green chilli, slit
a few curry leaves (kadi patta)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be ground into a paste (for the coconut curry)
2 tbsp grated coconut
1 onion
5 green chillies
1 tbsp chopped coriander (dhania)
12 mm. piece ginger (adrak)

Method
For the corn and vegetable ring

Crush the corn lightly.
Mix the potatoes, vegetables, rice and corn. add the paste and salt and mix well.
Heat 3 tablespoons of oil, add half the mustard seeds and fry until they begin to crackle. add half the sesame seeds and half the cashewnuts and fry for a few seconds.
Add the vegetable mixture and mix well.
Arrange the tomato and capsicum slicea at the bottom of a greased ring mould tin.
Fill the mould with the vegetable mixture. cover and bake in a hot oven at 200°c (400°f) for 15 minutes.
When you want to serve, unmould the ring mould on a serving dish.
Heat the remaining oil, add the remaining mustard seeds and fr until they begin to crackle. add the asafoetida and the remaining sesame seeds and cashewnuts and fry for a few seconds. pour this mixture over the corn and vegetable ring.

For the coconut curry

Grate the coconut. add 3 teacups of water and blend in a mixer. strain and take out coconut milk.
Heat the ghee and fry the cumin seeds until they begin to crackle. add the green chilli and curry leaves and fry again for a little while.
Add the paste and fry again for 1 minute.
Add the coconut milk, sugar and salt and boil for 10 minutes.
Serve hot with the corn and vegetable ring.

RECIPE SOURCE : Desi Khana