Special Corn Curry

Ingredients

• 2 corn cob, cut into 4 pieces
• 4 tablespoons scraped coconut
• 4 tablespoons chopped fresh coriander leaves
• 3 green chillies, chopped
• 1 inch ginger piece, chopped
• 3 tablespoons oil
• 1 teaspoon mustard seeds
• 8 curry leaves
• Salt to taste
• 1/2 cup coconut milk

Method

1. Pressure cook the corncobs for ten to fifteen minutes. Drain and set aside to cool. Reserve the cooking liquor. Cut each cob into small pieces.
2. Grind the four tablespoons coconut, coriander leaves, green chillies and ginger with sufficient water into a thick paste. Rub this paste on corncob pieces and set aside for half an hour.
3. Heat oil in a non-stick pan. Add the mustard seeds and when the seeds splutter, add the corn and curry leaves. Mix well and cook for two minutes.
4. Add the salt and cooking liquor. Stir to mix, cover and cook for ten minutes. Add the coconut milk and cook till it gets heated through. Serve hot garnished with coriander leaves.

Nutrition Info