SPICED SIMMERED CORN
INGREDIENTS
1/2 kg cooked sweet corn kernels and baby corn
2 Tbsp fresh grated coconut
1″ ginger
4 green chillies
4 Tbsp chopped coriander leaves
1 Tbsp oil
1 tsp mustard seeds
10-12 curry leaves
125 ml milk
2 Tbsp whipped curd
Chopped coriander to garnish
METHOD
Reserve 200 ml cooking liquid from the corn.
Grind coconut, green chillies, ginger and coriander together. Add to the corn liquid.
Heat oil. Toss in mustard seeds and curry leaves.
Add the paste to the pan. Heat through. Add cooked corn, milk and curd. Cook for 7-10 minutes.
Serve hot.
SOURCE/PHOTO: Roopa Gulati
