8 Corn (bhutta) kernels, separated
2 tbsp (30 ml) 1 fl oz Vegetable oil
a small pinch Asafoetida (hing)
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Black peppercorns (sabut kali mirch), pounded
1 tsp (6 g) Ginger-garlic (adrak-lasan) paste
2 - 3 Green chillies, chopped
1/2 tsp Turmeric (haldi) powder
Salt to taste
1/2 tsp Garam masala
1/2 tsp Cumin (jeera) powder
1 Lemon (nimhu), cut into wedges
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
2 tbsp (30 ml) 1 fl oz Vegetable oil
a small pinch Asafoetida (hing)
1 tsp (2 g) Cumin (jeera) seeds
1/2 tsp Black peppercorns (sabut kali mirch), pounded
1 tsp (6 g) Ginger-garlic (adrak-lasan) paste
2 - 3 Green chillies, chopped
1/2 tsp Turmeric (haldi) powder
Salt to taste
1/2 tsp Garam masala
1/2 tsp Cumin (jeera) powder
1 Lemon (nimhu), cut into wedges
1 tbsp (4 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a pan; add asafoetida and cumin seeds. When they crackle, add black peppercorns and ginger-garlic paste; saute a little.
2. Add the corn kernels, green chillies, turmeric powder, and salt. Stir and sprinkle the powdered spices with 1 tbsp water. Cook covered on very low heat, till the corn becomes dry and cooked.
3. Serve garnished with lemon wedges and green coriander.
2. Add the corn kernels, green chillies, turmeric powder, and salt. Stir and sprinkle the powdered spices with 1 tbsp water. Cook covered on very low heat, till the corn becomes dry and cooked.
3. Serve garnished with lemon wedges and green coriander.
serving amount
serves: 2 - 4
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more information
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