Tawa Makai (Corns Pan-Fried in Spices) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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This is from the Food column by Anjali Vellody of the Weekend magazine's issue dated June 17th'2004. Enjoy! Ingredients:
1/2 cup chopped onion |
1 1/2 cups baby corn |
1/2 cup tomato paste |
1/2 teaspoon coriander seed |
1/2 teaspoon cumin seed |
1/2 teaspoon dried fenugreek leaves (kasoori methi) |
1 tablespoon fresh coriander leaves, chopped |
1 green chili, chopped |
1 teaspoon sliced gingerroot, soaked in |
1 tablespoon vinegar |
1/2 teaspoon red chili powder |
3 teaspoons ghee |
oil, to deep fry, as required |
Directions:
1. Deep fry baby corn in oil in a wok.
2. Drain excess ghee on a clean kitchen paper towel. Keep the deep fried baby corns aside.
3. Heat 3 tsps. ghee on a griddle.
4. Add corriander and cumin seeds.
5. Stir-fry for a few minutes.
6. Add green chilli, ginger and onions.
7. Saute until golden brown.
8. Add red chilli powder and tomato paste.
9. Saute for 5 minutes.
10. Fold in the deep fried baby corn.
11. Saute for 3 minutes.
12. Remove from heat.
13. Garnish with corriander leaves and ginger juliennes soaked in vinegar.
14. Serve hot with rotis or naan or parathas.
15. Enjoy!
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