This article was last updated on April 16, 2022
6 corn on the cons (makai)
¼ tsp turmeric powder
salt to taste
3 tbsp oil
1 tsp cummin seeds
1 bay leaf
3 large onions, chopped fine
3 large tomatoes, chopped fine
1 tsp chilli powder
1 tsp coriander-cummin powder
a pinch of sugar
a cup tender corn, cooked a handful of chopped coriander leaves for garnishing
Grind to a paste :
6 flakes garlic
2.5 cm ginger
Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.
Heat the oil in a broad pan, season with cumin seeds, cardamom, bay leaf and cloves.
When the cumin seeds crackle, add the ground paste and sauté till it changes colour.
Then add the chopped onion and sauté till golden.
Add the chopped tomato and sauté till the oil floats on top.
Add the chilli powder, turmeric powder, coriander-cummin powder, sugar and salt. Stir well.
Add the boiled corn and the boiled makai pieces. Fry well.
Add a little water and let it cook on a low heat till the gravy slightly thickens.
Serve hot, garnished with coriander leaves.