Masala corn on the cob - Corn on the cob cut into bite sized discs, cooked with an array of aromatic spices in a rich and spicy peanut and coconut gravy.
2 whole corn on the cob boiled and cut into 1 cm rounds
2 bowls sweetcorn kernels preboiled.
1 medium onion finely diced
1 teaspoon garlic paste
1 teaspoon ginger paste
2 -3 curry leaves
1/2 teaspoon mustard seeds
2 teaspoons salt
2 teaspoon turmeric
1 teaspoon coriander powder
1 teaspoon cumin powder
2 oz peanuts coarsely ground
1/2 cup coconut milk
3 green chillies finely chopped
2 tablespoon olive oil
1 tablespoon tomato puree
1 teaspoon chilli powder
1.In a pan heat the oil and add mustard seeds.
2. Add the curry leaves ,ginger/garlic paste and the onions and fry till translucent.
3.Add the tomato puree , green chillies,salt, chilli powder, cumin powder,coriander powder,turmeric and cook till all masala blend.
4.Add the peanuts and cook further 5 minutes.
5.Add the corn on the cob discs and also the loose corn kernels.
6. Add 1/2 cup water and simmer for 10 minutes.
7.Add the coconut milk and simmer for another 5 minutes.A little extra water can be added the gravy should be thick.
8.Transfer to serving dish and garnish with chopped fresh coriander.