A simple, quick and delicious stir fry from Gujarat which i found in ” Thali” by Maunika Gowardhan. She uses tinned sweetcorn but if you have fresh or frozen sweetcorn kernels you could also used them and adjust the cooking time as needed.
Ingredients
- 520 g tin sweetcorn drained
- 3 tbsps vegetable oil
- a pinch asafoetida
- 1 heaped tsp black mustard seeds
- 1 tsp ground turmeric
- salt to taste
- 1 tbsps finely chopped coriander
- 1 tbsp roasted peanuts crushed
- juice of 1/2 lime
Chilli and Ginger Paste:
- 1 green bird’s-eye chilli
- 3 garlic cloves roughly chopped
- 5 cm ginger root roughly chopped
Servings:
Instructions
- Place all the ingredients for the chilli and ginger paste in a blender with 3 tbsps of the sweetcorn and blitz to a coarse paste. Set aside.
- Heat the oil in a large frying pan over a medium heat. Add the asafoetida and mustard seeds and fry for a few seconds until they sputter.
- Add the chilli and ginger paste and fry for a minute stirring well. Add the turmeric and stir, then add the remaining sweetcorn and fry for 2 minutes. Reduce the heat to low, season, and add the fresh coriander and chopped peanuts.
- Cover and cook for another minute then add the lime juice and serve warm.
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