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It is best served with rotlis or parathas. . Made with corn flavoured with masalas and curds.
- Cut each corn into 3-4 pieces and pressure cook till the kernels turn soft. Keep aside.
- Combine the red chilli paste, turmeric, salt and cumin seeds along with 3 tbsp water in a bowl and mix well.
- Heat the oil in a kadhai, add the onions and saute till they turn golden brown in colour.
- Add the tomatoes and saute on a slow flame for 2 minutes.
- Add red chilli-turmeric paste, mix well and saute for 1 - 2 minutes.
- Add the cooked corn and little water from the pressure cooker, mix well and boil for 5 minutes.
- Meanwhile, combine the besan and curds and whisk well.
- Add this besan mixture to the gravy and mix well and simmer for 10 minutes.
- Add the sugar and garam masala and mix well.
- Garnish with coriander leaves.
- Serve hot.
This recipe was contributed by Binaca on 29 Aug 2011
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