Makai 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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Serves 4.
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Ingredients

Method
  1. Combine the curds and gram flour and whisk well. Keep aside.
  2. Heat the oil and add the cumin seeds and nigella seeds.
  3. When the cumin seeds crackle, add the ground paste and chillies and sauté for 2 to 5 minutes over a slow flame till the mixture turns translucent.
  4. Add the curds and gram flour mixture and mix well.
  5. Bring to a boil while stirring continuously and add the turmeric powder and salt.
  6. Add the corn and mix well and cook for a few minutes.
  7. Serve hot, garnished with the coriander.
RECIPE SOURCE : Swadisht SubzianBuy this cookbook
2 reviews received for Makai ki Subzi
2 FAVOURABLE REVIEWS

The most Helpful Favourable review

 Reviewed By
rjpatelSeptember 01, 2012

I tried this rajasthani recipe for the first time and all liked it very much. Taste was amazing and very easy to make. It's a quick, easy and tasty recipe. Thanks a ton for such recipe...

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Helpful reviews for this recipe
Reviewed August 03, 2012by arymal07

Such a simple use of everyday spices and sweet corn gets converted to a dish that can go with chapatis or rice. Since I stock up sweet corn kernels like shelled green peas, now I don't have to think too much for the times I run out of fresh vegetables. The recipe research at your end ensures the end result is perfect even at first attempt. Thanks to the Tarla Dalal team!

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Reviewed September 01, 2012by rjpatel

I tried this rajasthani recipe for the first time and all liked it very much. Taste was amazing and very easy to make. It's a quick, easy and tasty recipe. Thanks a ton for such recipe...

Was this review helpful?   


Report this Reported by 1 member
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