Corn Curry

Ingredients

• 2 units Corn cobs
• 1 unit Onions, finely chopped (Finely chopped)
• 1 teaspoon Ginger garlic paste
• 3 teaspoons Gram flour
• 1 cup Curd
• 8 units Curry leaves
• 4 units Green chillies, finely chopped (Finely chopped)
• 1 unit Green cardamom pods
• 2 units Cloves
• 1 unit Bay leaves
• 1 pinch Asophoetida
• 0.25 teaspoon Red chilli powder
• 0.25 teaspoon Turmeric
• 1 teaspoon Salt (As required)
• 2 tablespoons Coriander leaves
• 1 tablespoon Ghee (For smoking)
• 2 cups Water (For steaming corn)
• 2 tablespoons Oil
• 0.5 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 1 small piece Coal (For smoking)

Instructions

1. 1Place the corn cobs in a pressure cooker with 2 cups of water. Steam them for 3 to 4 whistles until tender.
2. 2Carefully remove the corn kernels from the cooked cobs using a sharp knife.
3. 3Heat oil in a pan and add cumin seeds and mustard seeds. Allow them to splutter, then add green cardamom, bay leaf, and cloves.
4. 4Add a pinch of asophoetida, curry leaves, and green chillies to the pan. Saute for 2 seconds, then add onions and cook until they turn pink.
5. 5Stir in ginger garlic paste and saute for 10 seconds. Add turmeric powder, red chilli powder, and salt to taste. Incorporate the corn kernels and cook for 3 minutes.
6. 6Place a small piece of hot coal in a cup and set it in the pan with the corn. Pour a spoon of ghee over the coal to create smoke. Cover the pan and let it rest for 1 minute to infuse the smoky flavor.
7. 7In a bowl, whisk together curd and gram flour. Add 2 glasses of water and salt as needed, ensuring the mixture is smooth.
8. 8Pour the curd mixture into the pan with the corn. Stir continuously until it reaches a boil. Cook for an additional 2 minutes, adjusting the consistency with water if necessary.
9. 9Garnish the corn curry with coriander leaves and serve hot with roti or rice.