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Makai Ki Sabzi
By : Anita RahejaCategory : Regional cuisine, Marwadi
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
- Finely chop the onions.
- Make a paste of ginger and garlic.
- Heat oil in a kadhai.
- Add cumin seeds, when they crackle add onions and fry on a low flame.
- When the onions are about to turn golden add ginger-garlic paste and fry till the onions are golden in colour.
- Add red chili powder, coriander powder and turmeric powder to the onions.
- Fry for a minute. Add corn and mix well.
- Saute for 5-7 minutes.
- Add water and salt to taste.
- Cover with a lid and cook on a low flame till corn is tender.
- Mix at regular intervals while the corn is being cooked.
- Once the corn is cooked and the water has dried add cream and mix well.
- Garnish with finely chopped coriander leaves.
Ingredients:
500 gms - fresh corn (shelled and whole)
50 gms - fresh cream
3 - medium sized onions
�� piece - ginger
8 to 10 flakes - garlic
1 � tsp - red chilly powder
2 � tsp - coriander powder
� tsp - turmeric powder
2 tbsp - finely chopped coriander leaves
1 tsp - cumin seeds
5 tbsp - oil
2 to 3 cups - water
salt to taste
500 gms - fresh corn (shelled and whole)
50 gms - fresh cream
3 - medium sized onions
�� piece - ginger
8 to 10 flakes - garlic
1 � tsp - red chilly powder
2 � tsp - coriander powder
� tsp - turmeric powder
2 tbsp - finely chopped coriander leaves
1 tsp - cumin seeds
5 tbsp - oil
2 to 3 cups - water
salt to taste
RECIPES BY ANITA RAHEJA
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