4 corn cobs
oil for frying
1/2 tsp cumin seeds
1 large onion, finely chopped
2 garlic cloves, crushed
1 inch piece ginger grated
1/4 red chili powder
1/2 onion seeds
1/2 tsp ground turmeric
salt to taste
1/2 tsp sugar or jiggery
1 cup yogurt
1/2 five-spice powder
6-8 curry leaves
Cut each cob in half using a sharp knife.
Heat oil in a frying pan and fry the corn pieces until golden brown all over. Remove and drain any excess oil.
Grind the onion, ginger and garlic to a paste using a mortar and pestle or blender. Remove and mix in the spices, and curry leaves along with the sugar.
Add 2 tbsp oil to a pan and fry the onion mixture until all the spices have blended well and oil separates. Remove from heat and gradually fold in the yogurt. Mix well until you have a smooth sauce. Add the corn and mix well to coat the cobs. Reheat on a low flame. And cook for about 10 minutes until corn is tender. Serve hot topped with some fresh green chilies and lemon slices.
oil for frying
1/2 tsp cumin seeds
1 large onion, finely chopped
2 garlic cloves, crushed
1 inch piece ginger grated
1/4 red chili powder
1/2 onion seeds
1/2 tsp ground turmeric
salt to taste
1/2 tsp sugar or jiggery
1 cup yogurt
1/2 five-spice powder
6-8 curry leaves
Cut each cob in half using a sharp knife.
Heat oil in a frying pan and fry the corn pieces until golden brown all over. Remove and drain any excess oil.
Grind the onion, ginger and garlic to a paste using a mortar and pestle or blender. Remove and mix in the spices, and curry leaves along with the sugar.
Add 2 tbsp oil to a pan and fry the onion mixture until all the spices have blended well and oil separates. Remove from heat and gradually fold in the yogurt. Mix well until you have a smooth sauce. Add the corn and mix well to coat the cobs. Reheat on a low flame. And cook for about 10 minutes until corn is tender. Serve hot topped with some fresh green chilies and lemon slices.
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