Monday, November 16, 2009

Makai nu Shaak - Corn Yogurt Curry

This is a simple yet delicious stew from Gujarat. Slurp the fresh corn dunk in the yogurt gravy to enjoy the summer bounty.

Makai nu Shaak
Corn Yogurt Curry
4 corn on cobs, halved
1 tbsp jaggery
1/2 tsp coriander -cumin seed powder/dhana jiru
1/4 tsp Gujarati garam masala

Whisk together
1/2 cup plain yogurt
2 tbsp besan/chickpea flour
1 1/2 cup water
salt to taste

2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp asafoetida
4 boriya or any other dry chilies
2 sprigs curry leaves, torn
1 tsp ginger-garlic paste

1 tbsp cilantro/coriander leaves, chopped

1. Pressure cook corn on cobs in a pressure cooker. Set aside.
2. Heat oil in a wide saucepan. Add all the ingredients for tempering.
3. Whisk yogurt, besan, water, making sure there are no lumps of besan. Set aside.
4. As the mustard seeds start popping, add cooked corn on cobs. Give a quick stir.
5. Add yogurt mixture and all the remaining ingredients.
6. Bring to gentle boil. Cover and simmer for 10 minutes. Add more water if necessary
7. Garnish with cilantro.

Note -
1. Instead of pressure cooking, you can let corn cook in the gravy as well.
2. If you do not have Gujarati garam masala, use any other garam masala
3. Besan acts as a thickener so the yogurt doesn't curdle. But do not let it thicken too much. If needed, add more water while simmering. This curry needs to have thin gravy.
3. While serving, pour the gravy on top of the cobs and slurp!


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