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Fragrant Spiced Corn |
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Serves: 4
Print this Recipe
(Makki ki Sabzi)
Category: Carrots, Peas, and Other Basic Vegetables, Vegan
Makes 4 to 6 servings
Here is one of my favorite backup dishes. I generally serve it on the side of dals (legumes) and griddle-fried breads, but if I need an appetizer salad, I present it over lettuce leaves with a glass of chilled Indian beer.
2 tablespoons Tamarind Paste, or to taste
2 teaspoons cumin seeds
1/2 teaspoon fenugreek seeds
1/2 teaspoon red pepper flakes
1 pound package frozen corn, thawed
2 tablespoons corn oil
1 small onion, finely chopped
3/4 teaspoon salt, or to taste
1 red bell pepper, finely chopped
3 tablespoons finely chopped fresh cilantro, including soft stems
Freshly ground black pepper, or to taste
1. Prepare the tamarind paste. Then in a small nonstick skillet, dry-roast together the cumin, fenugreek, and red pepper flakes over medium heat, stirring and shaking the skillet until the spices are highly fragrant and a few shades darker, about 2 minutes. Transfer to a bowl, let cool, and grind finely in a mortar and pestle or in a spice or coffee grinder.
2. Place the corn in a nonstick skillet, and stir over medium-high heat until any clinging water evaporates. Transfer to a bowl.
3. In the same skillet, heat the oil over medium-high heat and cook the onion, stirring, until golden, 3 to 5 minutes. Add the corn, roasted spices, and salt, and cook until the corn is golden, 2 to 3 minutes.
4. Mix in the tamarind paste and cook until it evaporates and glazes the corn. Add the red bell pepper and cilantro, and cook about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Fragrant Spiced Corn comes from the Cook'n in India collection. Click here to order this CD or download this brand-name recipe set right now!
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