Tamarind Corn

Ingredients 

• 1 cup sweet corn kernels
• 1 tablespoon tamarind paste
• 1 tablespoon oil + to deep fry 
• 1 medium onion
• ½ medium red capsicum
• ½ medium green capsicum
• 1 tablespoon ginger-garlic paste
• ½ teaspoon crushed black peppercorns 
• Salt to taste
• 1½ tablespoons cornflour
• 1 tablespoon garlic, chopped
• 1 green chilli, finely chopped
• 2-3 stalks spring onion greens

Method

1. Heat sufficient oil in a kadai.
2. Boil corn kernels in plenty of water in the microwave till almost done.
3. Roughly chop onion, red capsicum and green capsicum.
4. Keep a strainer over a bowl and pour the corn into it. Then pour some cold water so that corn kernels cool a bit. Transfer them into a mixing bowl.
5. Add ginger-garlic paste, crushed black peppercorns, salt and cornflour and mix well.
6. Drop the corn, a little at a time, into hot oil and deep fry till light golden. Drain on a plate.
7. Heat 1 tablespoon of oil in a non-stick wok, add onions and saute lightly. Add garlic and sauté for 1-2 minutes. Add red and green capsicums and mix well. Add tamarind paste and 2 tablespoons of water and mix well.
8. Add green chillies and salt and mix.
9. Roughly chop spring onion greens.
10. Add fried corn and spring onion greens to the wok and mix well.
11. Transfer into a serving bowl and serve hot.

Nutrition Info