Thursday, November 13, 2014

Hariyali Corn


Corn kernels: 100 gm
Onion (sliced): 1
Garlic (chopped): 3 cloves
Ginger (chopped): 1 inch
Tomato (chopped): 1
Green chilli (sliced): 2
Mint leaves
Coriander leaves
Fenugreek leaves (Methi)
Spinach leaves
Salt to taste
Red chilli powder: 1/2 tsp.
Turmeric powder: 1/2 tsp.
Mango powder: a pinch
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.

  1. Cut the corn kernels in small rounds and boil in water for 10 minutes. Drain the water and keep the corn kernels aside. 
  2. Heat oil in a pan and add cumin seeds. When they crackle, add the onions and let them fry until transparent. 
  3. Add the ginger, garlic and green chilli. Fry for about 2 minutes.
  4. Add the chopped tomatoes and cook until they become soft.
  5. Wash thoroughly and cut all the leaves. Save some coriander leaves for garnish. Add the remaining leaves to the pan. Mix well and let cook for 2-3 minutes. 
  6. Add salt, red chilli powder, turmeric powder, mango powder and mix well. 
  7. Add the boiled corn kernels and mix well. Let cook for another 2-3 minutes on medium flame.
  8. Turn off the heat and garnish with coriander leaves. Serve hot. 

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