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Makkai ka bharta
Category : North Indian lunches, Corn, Vegetables
Servings : 4
Time Taken : 45-60 mins
Rating :
Method
- Boil the shelled corn kernels till soft and keep aside.
- Take a heavy bottomed pan, place over high heat and add the oil.
- Add the onions and sauté till they turn brown.
- Add the red chilli powder, turmeric powder and tomatoes and saute for 10 mins.
- Add the coriander seeds powder and beaten yoghurt.
- Cook till the tomatoes lose all the moisture and the yoghurt is cooked.
- Add the corn kernels and cook for 10 mins.
- Add the garam masala powder and chopped fresh coriander.
- Serve hot.
Ingredients:
200 gms. shelled corn kernels
100 gms. onion, chopped
100 gms. tomatoes, chopped
30 gms. ginger-garlic paste
15 gms. red chilli powder
5 gms. turmeric powder
15 gms. coriander seeds powder
30 gms. yoghurt
300 gms. cashew nut powder
5 gms. fresh coriander leaves
2-3 green chillies, slit
Salt to
200 gms. shelled corn kernels
100 gms. onion, chopped
100 gms. tomatoes, chopped
30 gms. ginger-garlic paste
15 gms. red chilli powder
5 gms. turmeric powder
15 gms. coriander seeds powder
30 gms. yoghurt
300 gms. cashew nut powder
5 gms. fresh coriander leaves
2-3 green chillies, slit
Salt to
RECIPES BY REHANA KHAMBATY
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