Hariyali Makai Curry
by Tarla Dalal
Added to 182 cookbooks
This recipe has been viewed 19453 times
Succulent corn kernels cooked in spicy green gravy.
- Heat the oil in a pan, add the bayleaf, cloves, cardamom and cinnamon. Let them crackle.
- Add in the ground paste and fry till the oil separates.
- Mix the cornflour with coconut milk and add to the mixture. Simmer till the gravy thickens.
- Add in the corn and cook for 2 minutes before switching off the flame.
- Serve hot.
Nutrient values per serving
|Vitamin A||732.3 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||15.3 mg|
|Folic Acid||26 mcg|
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