Makya Chi Usal (Spiced Corn)
By : Anita RahejaCategory : Regional cuisine, Maharashtra
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Grate and scrape the corn off the cob into a mixing bowl.
- Add a pinch of salt to it. Oil a small baking tin or flat steel pan.
- Put the corn in it and place in a pressure cooker or rice cooker.
- Cook, tightly covered, for 10-15 minutes.
- Then allow the cooker to cool. When you open the cooker, you will find the corn has collected in a lump.
- Break it apart with your hands. Heat the remaining oil in a wok and when hot, pop in the mustard seeds, asafetida, green chillies and turmeric.
- Add the corn and stir-fry for about 10 minutes.
- Spoon into a serving dish and squeeze lime over the dal.
- Garnish with coriander and corn and serve with any marathi bread or sandwich bread or plain as a snack.
Ingredients:
4 - corncobs
3 - green chillies
2 tbsp - fresh scraped coconut
2 tbsp - oil
1 - lime juice
1 tsp - mustard seeds
� tsp - turmeric
� tsp - asafetida
a few sprigs - coriander, finely chopped
salt and sugar to taste
4 - corncobs
3 - green chillies
2 tbsp - fresh scraped coconut
2 tbsp - oil
1 - lime juice
1 tsp - mustard seeds
� tsp - turmeric
� tsp - asafetida
a few sprigs - coriander, finely chopped
salt and sugar to taste
RECIPES BY ANITA RAHEJA
 |
|
|
|
|
