Wednesday, January 16, 2008

Masala Bhutte

Serves 4


6 large fresh corn cobs (bhutta)
4 tbsp oil
10-12 curry leaves
7-8 green chillies
1 inch piece of ginger (adrak)
1 tbsp mustard (sarson) seeds
salt to taste
2 tsp sugar
lemon juice to taste
2 tbsp coconut, scraped


Wash and grate the corn. Wash and pat dry the curry leaves. Remove stems, wash, and chop the green chillies. Peel, wash, and grate the ginger. Heat oil in a thick-bottomed kadai. Add mustard seeds. When they begin to sputter, add curry leaves and green chillies. Add grated corn, ginger, and salt to taste. Stir fry on medium heat till the corn is done. Add sugar, lemon juice, and scraped coconut. Serve hot.

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