by Tarla Dalal
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Added to 8 cookbooks
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'Bhuttas' now form a part of this curry.
- Dry roast all the masala ingredients on a tawa, till you get the aroma. Cool and grind to fine powder. Keep aside.
- Pressure cook the corn for two whistles. Drain and keep aside.
- Purée the tomatoes in a blender with ¼ cup of water. Keep aside.
- Blend the onions to a smooth paste in the blender.
- Heat oil in a pan and sauté the onions until they turn light brown.
- Add the tomatoes and sauté on medium flame till the oil separates from the mixture.
- Add the masala powder, salt and red chilli powder and cook for some more time.
- Add about 2 cups of water and the corn cobs. Simmer for 5 minutes on medium flame.
- Serve hot.
Nutrient values per serving
|Vitamin A||169.8 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||10.7 mg|
|Folic Acid||9 mcg|
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