Oil - Free Veggies : Corn in Red Gravy

Corn in Red Gravy

Ingredients :

Corn Kernels, Onion, Tomato

Two cups corn kernels (fresh or frozen)
One onion chopped
One tomato chopped
One stalk curry leaves
1 tsp. ginger grated
1 tsp. garlic grated
1 tbsp. coriander leaves finely chopped
1/2 tsp. mustard seeds
2-3 pinches asafetida
1/2 tsp. chili powder
1/4 tsp. turmeric powder
1/2 tsp. coriander seed (dhania) powder
Two pinches garam masala powder (optional)
1 tsp. sugar
1 tsp. lemon juice
1 tsp. wheat flour
Salt to taste

Method:

Pressure-cook corn kernels for 3-4 whistles, or till soft.
Drain water, save approx. 1 cup, keep aside.
Put onions, tomato in a pan, stir and sauté for 3-4 minutes.
Add ginger, garlic, 1/4 cup water, and transfer to a mixer.
Add garam masala powder, sugar, grind to a paste.
Cover and keep for 2 minutes
Heat a heavy pan, add mustard seeds, and curry leaves.
Allow to pop for a second or two, add onion paste, asafetida.
Stir and cook for 3-4 minutes.
Add saved corn water, masalas, and salt, bring back to a boil.
Simmer for 2 minutes, add wheat flour, corn, mix well.
Cook till gravy thickens, pour into serving dish.
Garnish with chopped coriander.

Serve hot with chapatti, bread or bhakri.

Making time: 20 minutes

Makes: 2-3 servings

Shelf life: Best Fresh