Oh, and how I did I get the recipe? Just a few years back, Filmfare online had a section "Star Recipes" and you got it, when there's a nice recipe, I have to scribble it or save it . :-D
Well, now the question remains, if it is really really Dimple Kapadia's recipe? Well, only Filmfare Online and Dimple herself, can answer that!;-) But we enjoyed it nonetheless! I even asked my husband a trivia question, who would be the chef of this recipe? He said," looking at you gleaming, I think it's someone from Bollywood. Is it Amitabh Bachchan or Shahrukh Khan or Hritik Roshan?". Well, he was close. I thought he would say Tarla Dalal or Sanjeev Kapoor, you know!!:-) but he said, if it's by them, I wouldn't have asked him this question. Hmmmm. I think that guy just knows me too well!;-)
So here it goes. I have given the recipe as it appeared in Filmfare. My changes are listed below.
Dimple Kapadia's Bhutta Curry
12 Bhuttas or 1 kg shelled corn
salt to taste
Whisk together to a smooth paste -
1 coconut, milk extracted
200 gm plain curds
Grind to a fine paste -
1/2 coconut grated
12 cloves garlic (Indian garlic)
1 bunch coriander leaves
8-10 green chilies
1 spring curry leaves
2 Tbsp oil
1/2 tsp turmeric powder
1. Pressure cook corn adding salt and a pinch of turmeric powder.
2. Heat oil. Add curry leaves, turmeric powder and ground paste. Saute for 2 minutes.
3. Add curds mixture. Bring to boil.
4. Drain the corn and add to the gravy. Adjust for salt.
5. Let it simmer. Cover.
1. I reduced the quantity as it would have been too much for us.
2. I used 1/2 cup reduced fat coconut milk.
3. I used only 1/4 cup grated coconut.
4. I used frozen corn niblets/shelled corn.
5. I reduced the amount of oil.
I think that this dish probably suits the theme of Bollywood Cooking. So this post is my entry to the Bollywood Cooking event at Meeta's Monthly Mingle.