This is a delicious curry which I learnt from my friend Sandhya N Kamath. Pieces of sweet corn swimming in a pool of a flavourful gravy. This curry goes well with Roti or even with Basmathi rice. The corn which absorbs all the flavours tastes absolutely delicious!
Ingredients :
2 Corn cobs
4 medium sized tomatoes
5 medium sized onions
2 inch piece of ginger
7 cloves of garlic
2 green chillies
1 heaped tsp Chilly powder
1/2 tsp Kashmiri chilly powder
A big pinch of Turmeric powder
1 tbsp Coriander powder
2 tbsps Ghee/Clarified butter
3 tbsps Oil
1 Bay leaf
1 heaped tsp Cumin seeds
7 pepper corns
2 inch piece of Cinnamon
2 Cardamom
3 Cloves
Salt
4 tbsps finely chopped coriander leaves
Method:
Chop the corn into 10 pieces. Pressure cook with a little salt till tender. Make a paste of the onions. Grind the ginger, green chillies and garlic to a smooth paste. Puree the tomatoes. Powder the pepper corns, cinnamon, cloves and cardamom. Heat the Ghee and oil mixture. Drop in the cumin seeds and Bay leaf. Immediately lower heat and drop in the onion paste. Saute for a couple of minutes. Add the ginger, green chilly and garlic paste. Keep sautéing for a couple of minutes. Drop in the powdered spices, coriander, chilly and turmeric powders. Toss well and add the tomato puree. Keep roasting till the puree changes colour. Add the water in which the corn was boiled. Bring to a boil. Add salt as required. Drop in the pieces of corn and simmer for about five minutes. Garnish with coriander leaves.
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