Corn ki Subzi


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Corn is one of the extensively cultivated crops in rajasthan. The yellow sweet corn used in this recipe provides a slightly sweet taste to this vegetable which is favoured by many people.

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Makes 2 servings
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Ingredients

Method
  1. Combine the curds and besan in a bowl and mix well. Keep aside.
  2. Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a medium flame for 30 seconds.
  3. Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  4. Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture and corn kernels, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  5. Add the coriander, mix well and cook on a medium flame for another minute.
  6. Serve hot garnished with chapatis.
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