Corn Cobs Gravy .... Bhutta Curry

There’s something about corn on the cob and monsoon. Come; celebrate this connection with a Corn Cobs Curry from my kitchen.

Corn roasted on the charcoal or on the flame or boiled … any one of these is fine by my taste buds! I have used flame roasted corn on the cob for this recipe.

A fine combination of spices mixed with onions and tomatoes form the gravy.

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Corn Cobs Gravy                  Serves 2 to 3

Ingredients:

Corn Cobs – 1 large or 2 small

Onions – 2 medium (sliced)

Tomatoes – 2 medium (sliced)

Ginger garlic paste – 1 tsp

Green chili – 1 or 2 (chopped)

Coriander pdr – 1 tsp (heaped)

Cumin pdr – ½ tsp

Turmeric pdr – ¼ tsp

Garam masala pdr – ¾  tsp

Kasuri Methi / Dried Fenugreek leaves – 2 tblsp

Oil – 2 to 3 tblsp

Butter – 1 or 2 tblsp

Honey – 1 tblsp

Salt – to taste

Fresh cream – 2 tblsp

Method:

1.    Heat oil in a pan. Fry the onions till they are light brown in colour.

2.    Add in the tomatoes, ginger-garlic paste, green chilies and a bit of salt. Cook till the tomatoes are soft and mushy.

3.    Add in the coriander, cumin, turmeric pdrs and ½ tsp of garam masala pdr. Mix it up and cook till the oil separates. Add 2 to 3 tblsp of water and let it come to a boil. Switch off the heat and let it cool to room temperature.

4.    Clean the corn cob. Roast it on the flame or charcoal. Alternatively, you may boil it. Cut it into 1 or 1 ½ inch thick roundels. (6 to 8 pieces) Keep it aside.

5.    Blend the cold tomato onion masala with a bit of water (1 cup) in a mixer or blender to a smooth paste.

6.    Heat the same pan. Add in a tblsp or two of butter. Flavour it with a pinch of garam masala and some kasuri methi(dried fenugreek leaves). Mix it well.

7.    Add the blended paste back into the pan. Let it come to a boil. Pour in some water (about 1 ½ cups). Bring it back to a boil. Adjust the seasoning.

8.    Add in the corn pieces. Coat them with the gravy. Cover and cook for about 7 to 10 mins. Remember to flip them over midway (after about 4 mins).

9.    Add in a tblsp of honey. Mix well.

10. Serve hot drizzled with some fresh cream and a sprinkling of kasuri methi. 

© Rinki’s Kitchen 2018