Corn Bhel
By Anand Lila devi
dasi
Ingredients
•Corn Kernels................................................3
C
•Oil................................................................3
Tbsp
•Mustard Seeds..............................................1
Tsp
•Asafetida Powder.........................................½
Tsp
•Hot Green Chilies Chopped.........................2
•Ginger Grated.............................................2
Tbsp
•Fresh Curry
Leaves......................................9-10
•Salt..............................................................1
¼ Tsp
•Chopped Tomatoes.....................................½
C
•Lemon Juice.................................................1
Tbsp
•Chopped Fresh Coriander Leaves...............2 Tbsp
•Sev (crispy Chickpea Flour Noodles)..........½ C
Preparation
1)Heat oil in a pan, add the mustard seeds. When they
crackle,
sprinkle asafetida powder. Add the chilies, ginger and curry
leaves
in succession, sauté for a few moments and then add the
corn
kernels and salt. Cover and cook over low heat for 15-20
minutes or
until the corn is soft but not broken.
2)When the corn is cooked, add the lemon juice and
tomatoes,
combine well.
3)Sprinkle with fresh coriander leaves and sev.
Serves
5-6
