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paganum



Corn Curry-A quick Standby Dish
Bhutte Ki Sabji

Mamta Gupta

This is a quick, easy and delicious dish, a standby when you are in a hurry. I mostly use sugar free tinned corn or frozen corn kernels, but you can use fresh, if you want. Don't overwhelm it with too many spices. It is delicious with Plain Parathas or Chapatties.

Srves 4

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Ingredients

600 gm. tinned or frozen corn kernels
1-2 tbsp oil
1 tsp. black mustard seeds or rai
a couple of small, dry red chillies (you can use fresh)
A handful of fresh curry leaves. If you cant find them you can cook without them
1 large or 2 medium onions, peeled and sliced
1/2 inch piece of ginger
2 cloves of garlic, crushed (optional)
2 medium tomatoes, roughly chopped
1 tsp. turmeric powder
1/2 tsp. chilli powder, adjust to taste
Salt to taste. Tinned corn has some salt, to taste it first.

Instructions

1.Heat oil in a pan. Add mustard seeds. When they begin to splutter/crackle, add curry leaves and while chillies.
2.Add ginger and garlic, fry for a few seconds.
3.Add onions and fry the lightly, just to soften them.
4.Add chopped tomatoes, turmeric, chilli powder and salt. Fry for a few minutes, until soft.
5.Add corn, mix it through and simmer for a few minutes, to heat through. If using fresh corn, you will need to cook a bit longer, until they are done. Alternatively boil them in advance.
6.Serve with Plain Parathas or Chapatties.

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