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An innovative bhel recipe, the Cornbhel is truly an amazing taste bud tickling recipe wit the boiled corn tossed over with roasted nuts, lime juice, chopped tomatoes and slit chillies.

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Preparation Time: 
Cooking Time: 


Cooking Time : 30 mins.
Preparation Time : 20 mins.
Serves 6 to 8.

9 fresh corn cobs or 2 1/4 cups cooked corn (makai ke dane)
4 boiled potatoes
2 onions, chopped
2 tomatoes, chopped
6 green chillies , chopped
1 tsp cumin seeds (jeera)
4 tbsp chopped coriander (dhania)
a pinch of asafoetida (hing)
2 tbsp lemon juice
6 tbsp oil
4 tsp sugar
salt to taste
For decoration
3/4 cup sev
4 tbsp chopped coriander (dhania)
1/2 fresh coconut, grated


    1. Boil the corncobs in a pressure cooker until the corn is tender.
    2. Take out the corn form the cobs using a sharp knife.
    3. Cut the potatoes into small cubes.
    4. In a broad vessel, heat the oil and cumin seeds.
    5. Add the onions, tomatoes and asafoetida and fry for a few minutes.
    6. Add the corn, potatoes, green chilles, coriander, lemon juice, sugar and salt.
    7. Cook for a few minutes.

    how to serve

    1. Spread the bhel in a serving dish. decorate with the sev, coriander and grated coconut and serve hot.
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    This recipe was contributed by kvsantha on 21 Feb 2002

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    1 review received for Cornbhel

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     Reviewed By
    Foodie#400858March 04, 2011

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    Reviewed March 04, 2011by Foodie#400858


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