Makai ki Subzi
by Tarla Dalal
Added to 155 cookbooks
This recipe has been viewed 41452 times
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.
- Combine the curds and gram flour and whisk well. Keep aside.
- Heat the oil and add the cumin seeds and nigella seeds.
- 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.
- Add the curds and gram flour mixture and mix well.
- Bring to a boil while stirring continuously and add the turmeric powder and salt.
- Add the corn and mix well and cook for a few minutes.
- Serve hot, garnished with the coriander.
Nutrient values per serving
|Vitamin A||64 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||5.9 mg|
|Folic Acid||20.4 mcg|
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