Corn ki Subzi by Tarla Dalal

Corn ki Subzi, quick sweet corn vegetable!
Recipe link : http://tarladalal.com/Corn-ki-Subzi-37379r

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Corn ki Subzi

Here is a quick and easy subzi made of sweet corn, which will make you eat more chapatis than you usually do! In this mildly-sweet and super tasty subzi, sweet corn is cooked in a base of curds, thickened with besan and flavoured with a paste of onions, ginger and garlic. An aromatic tempering of nigella and cumin seeds boosts the flavour of the subzi to a great extent. With a balanced taste and pleasing appearance, this Corn ki Subzi will be loved by all. Serve it hot and fresh with chapatis .

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Makes 2 servings

Ingredients
3/4 cup boiled sweet corn kernels (makai ke dane)
1/2 cup curds (dahi) , whisked
1 tsp besan (bengal gram flour)
1 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 tsp nigella seeds (kalonji)
salt to taste
1/4 tsp turmeric powder (haldi)
2 tsp green chilli paste
2 tbsp finely chopped coriander (dhania)

To Be Ground Together Into A Paste
1 cup roughly chopped onions
1 tsp grated ginger (adrak)
1 tsp grated garlic (lehsun)

For Serving
chapatis

Method
1. Combine the curds and besan in a bowl and mix well. Keep aside.
2. Heat the oil in a kadhai, add the cumin seeds, nigella seeds and sauté on a
medium flame for 30 seconds.
3. Add the prepared onion-ginger-garlic paste, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
4. Add the salt, turmeric powder, green-chilli paste, prepared curd-besan mixture
and corn kernels, mix well and cook on a medium flame for 2 to 3 minutes,
while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for another minute.
6. Serve hot garnished with chapatis.