INGREDIENTS
- 1 cup grated dry coconut
- 1 large onion, sliced
- 2 to 3 tablespoons oil
- 1 medium size onion, finely chopped
- 1 tablespoon ginger, garlic and coriander paste
- 1 tablespoon chilli powder
- ½ teaspoon turmeric powder
- 1 tablespoon Kolhapuri masala or garam masala
- 2 cobs of corn cut into 3 pieces each
- 1 litre water
- Salt as per taste
METHOD
- Roast the grated dry coconut and sliced onion till golden brown.
- Grind the roasted coconut and onion to a fine paste.
- In a wok, heat the oil and sauté the finely chopped onion for 2 minutes.
- Add the ginger, garlic and coriander paste and sauté for a minute.
- Add the chilli powder, turmeric powder and Kolhapuri or garam masala.
- Add the pieces of corn on the cob and sauté for a minute.
- Add the onion-coconut paste, water and salt to taste and cover. Cook for 15 minutes till the corn is done.
Smita Deo is a culinarist and author of ‘Karwar to Kolhapur via
Mumbai’, a cookbook that is full of traditional recipes that she has
learnt from her families. She has curated food festivals in many fivestar
hotels across India and is currently hosting two cooking shows
on the internet—‘Get Curried’ and ‘Ruchkar Mejwani’. You can follow
her on Instagram @smitadeoofficial for more interesting recipes.
