I can be really corny at times.Okay not in terms of food but otherwise :)As far as this veggie goes, I am a big fan of baby corn maybe like many of you and the indian bhutta [roasted corn on the cob] but other than that, all other varieties, not quite for me. In fact, I do not really like vegetables that are sweet.Sweet peas,Sweet potatoes,carrots, tomatoes, beets,butternut squashes etc,I hardly buy except for a few occasions when I have to eat them raw.Still,It occurs to me that I should buy fruits instead.Even if I do buy and cook them,I try to heavily spice them up as far as possible to mellow down the sweetness.
Coming back to corn,well carrying forward the legacy of
opposite different tastes, P is a corn lover, especially the american sweet corn.As fast as I run away from sweet corn in foods,he is attracted like a magnet to all the dishes which have corn in some form or the other. Before marriage,I never thought that I will be making a main dish,that too a curry with corn some day.However,a few weeks back I just did that and the rest is history.Infact,making a curry with corn was P’s idea only. This is a nice idea for cold winters when u feel like slurping on curry with hot steamed rice.
Coming to the recipe,if I say the truth,I would just settle with nibbling the peas from this particular curry,but with P this preparation was a huge hit.The slightly sour buttermilk was a really nice addition coz it pepped up the taste of the curry a lot though it was still sweet for me.I settled for the fresh husked white corn which is slightly less sweet and the normal [not the sweet ones] peas variety from a brand which I have finally sought after months of search in grocery stores out here.Below goes the recipe:
What I needed:
- 1.5 cups fresh white corn [or replace with any corn variety you like]
- 1/2 cup frozen or fresh peas
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped Roma tomatoes
- 1 tsp grated garlic
- 1 bay leaf
- 1 tsp turmeric powder
- 2 tsp red chilli powder [adjust to taste]
- 2 tsp dry coriander powder
- a pinch of ground clove powder
- 3/4 cup butter milk [can be replaced equal quantity of plain yogurt mixed with water]
- 3 tbsp oil
- Salt to taste
- In a cooking vessel add the oil and heat it up till the oil starts smoking slightly.
- Add the finely chopped onion and cook till golden brown.After this add the bay leaf & grated garlic and cook for 1-2 minutes.
- Next add the chopped tomatoes along with chilli,coriander,turmeric powder and salt.Cook this masala [ spice mix] on low heat till the oil starts separating from the mix along the sides of the vessel.
- Add the corn and peas to the vessel and cook for 2-3 minutes to combine.
- Lower the heat to minimum and add the buttermilk and clove powder,cover and let the gravy come to a boil on a low heat.You will see the gravy cuddle slightly but that’s okay.You can add some water depending on the consistency you require.
- Once the curry has simmered for 8-10 minutes, remove from heat and serve warm.
Sending this to My Meatless Mondays