Makai Nu Shaak

Preparation Time: 10 min. Cooking Time: 25 min. Serves 4

Ingredients:

500 grams of Frozen Sweet Corn

2 Finely Chopped Onion Small Size

⅓ cup Fresh Tomato Puree

1 tbsp Tomato Puree

2 tbsp Ginger Paste

4 tbsp Yoghurt

2 tbsp Coriander Chopped

3 tbsp Oil

½ cup Crushed Peanuts

1 tsp Cumin Seeds

1 Dry Red Chilli

¼ tsp Asafoetida (Hing)

½ tsp Turmeric Powder

1½ tsp Chilli Powder

½ tsp Coriander-Cumin Powder (Dhana Jiru)

¼ tsp Garam Masala Powder

Salt to taste

Method:

1. Add the red chilli to the oil on medium heat. Once hot, add the cumin seeds and asafoetida until they crackle, about 10 seconds.

2. Add the chopped onions and sauté until soft and translucent. Then add the tomato purees, ginger paste, turmeric powder, chilli powder, coriander-cumin powder, garam masala powder, and salt.

3. Sauté till the puree thickens, then add the sweet corn, crushed peanuts and yoghurt and mix well.

4. Add about half a cup of water. Watch it so it does not go runny, but keep it as a thick curry. If you need to add more water, put a little.

5. Simmer for 10 minutes with the lid on, stirring occasionally.

• Garnish with coriander leaves and serve hot with Plain Parathas.

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Makai Nu Shaak | The Rasoi Recipes