Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too. So here is the recipe:
- Corn Kernels boiled 1/2 cup
- Spinach chopped 2 bunch
- Oil 1 tablespoon
- Onions chopped 2 medium
- Garlic paste 2 teaspoon
- Green chillies chopped 2
- Ginger cut into thin strips 1 inch stick
- Red chilli powder 1/2 teaspoon
- Turmeric powder a pinch
- Dry mango powder (amchur) 1/2 teaspoon
- Salt to taste
- Yogurt 1/4 cup
- Garam masala powder 1/2 teaspoon
- Kasoori methi roasted and powdered 1/2 teaspoon
- Blanch spinach in boiling water for a minute. Drain and refresh in chilled water. Drain and puree in a blender. Heat oil in a kadai.
- Add onion and sauté till lightly browned. Add garlic paste and stir. Add green chillies, ginger strips and sauté till browned. Add red chilli power, turmeric powder, amchur and stir.
- Add spinach puree and stir to mix well. Add corn and salt and stir. Add yogurt, garam masala powder and roasted kasoori methi powder.
- Stir and take off the heat. Serve hot with chapatti or parantha.