Dubki Wale Corn is tender corns, cut into big pieces and cooked a thin onion tomato gravy. This brought fond memories of my childhood days, eating corn on cob on street carts. If you have eaten corn on cob and sucked the corn till the end, then you will enjoy this gravy it's also Vegan, Gluten free.
Ingredients
4 Corn Cobs - cut into two or three pieces
½ Teaspoon Turmeric powder
1 Teaspoon Sea Salt or to taste
Ingredients
4 Corn Cobs - cut into two or three pieces
½ Teaspoon Turmeric powder
1 Teaspoon Sea Salt or to taste
For the Gravy
4 Medium Onions- grind to a smooth paste
4 Medium Tomatoes - chop and blend to a paste
1½ Tablespoons Ginger Garlic paste
1 Teaspoon Cumin seeds
¾ Teaspoon Turmeric powder
1½ Teaspoons Level Coriander powder
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Level Garam masala powder
For the Whole Spices
4 Cloves
8 Black Peppercorns
1 Bay leaf
2" Cinnamon stick
2 Green Cardamons
2 Tablespoons Oil
2 Tablespoons Ghee
4 Medium Tomatoes - chop and blend to a paste
1½ Tablespoons Ginger Garlic paste
1 Teaspoon Cumin seeds
¾ Teaspoon Turmeric powder
1½ Teaspoons Level Coriander powder
2 Teaspoons Kashmiri Red Chilly powder
1 Teaspoon Level Garam masala powder
For the Whole Spices
4 Cloves
8 Black Peppercorns
1 Bay leaf
2" Cinnamon stick
2 Green Cardamons
2 Tablespoons Oil
2 Tablespoons Ghee
3 Tablespoon Fresh Cream
For GranishingChopped Corainder & Mint Leaves
Method
Let's boil the corn
Clean the corn well, remove all the hair. Wash and cut into big pieces .
Boil the corn pieces in a pressure cooker, with salt, turmeric and enough water. Take 2 -3 whistles on high flame. Switch off the flame andlet the cooker cool on its own.
Once cooled, separate the corn and water in a bowl.
For the Gravy
Heat oil and ghee in the same p, add cumin seeds when the crackle, add whole spices, saute for a minute. Take this pan off the flame and then add in the in onion paste and mix well then place the pan back on the flame. Fry it on medium high flame, stirring constantly, till it will turns golden and start leaving the sides. Now add ginger garlic paste, saute for 2 minutes.
Add tomato paste, fry till the oil start to leave the sides now add powdered spices, turmeric, red chilly and coriander powder add 1/3 cup water from the boiled corn and the fresh cream keep stirring till all the water evaporates and oil surfaces. Then add rest of the water or more according to gravy you want and cover and cook till oil surfaces . The gravy is done, now taste for salt, add if necessary , add the corn pieces and mix well so that corn is coated with the gravy . Cover and on high flame take 2 -3 whistles. When the cooker cools open and check for the gravy since this will tastes best when the gravy is quite thin and runny.
Transfer this to a serving bowl.
Garnish with chopped coriander and mint leaves.
Enjoy with rotis, paratha, or with bread or steamed rice. This curry is a treat for sweet corn lovers.
My Notes
The gravy should be a little spicy and thin, it's like soaking bread pieces and sucking the juices. as the fun is in breaking and soaking your bread in it.
As I, mentioned above the fun way to enjoy this to the very end is when the kernels are all eaten, then to keep dipping the cob in the gravy and suck the juices out as in Mumbai we say "chus - chuske khana" i.e. till its dry... This is the ultimate experience and highlight of the whole corn in gravy. Try this and you will love it.
Labels : Corn On Cob, Vegetarian Curry, Vegetables, Main course, Corn, Vegan, Gluten free
For GranishingChopped Corainder & Mint Leaves
Method
Let's boil the corn
Clean the corn well, remove all the hair. Wash and cut into big pieces .
Boil the corn pieces in a pressure cooker, with salt, turmeric and enough water. Take 2 -3 whistles on high flame. Switch off the flame andlet the cooker cool on its own.
Once cooled, separate the corn and water in a bowl.
For the Gravy
Heat oil and ghee in the same p, add cumin seeds when the crackle, add whole spices, saute for a minute. Take this pan off the flame and then add in the in onion paste and mix well then place the pan back on the flame. Fry it on medium high flame, stirring constantly, till it will turns golden and start leaving the sides. Now add ginger garlic paste, saute for 2 minutes.
Add tomato paste, fry till the oil start to leave the sides now add powdered spices, turmeric, red chilly and coriander powder add 1/3 cup water from the boiled corn and the fresh cream keep stirring till all the water evaporates and oil surfaces. Then add rest of the water or more according to gravy you want and cover and cook till oil surfaces . The gravy is done, now taste for salt, add if necessary , add the corn pieces and mix well so that corn is coated with the gravy . Cover and on high flame take 2 -3 whistles. When the cooker cools open and check for the gravy since this will tastes best when the gravy is quite thin and runny.
Transfer this to a serving bowl.
Garnish with chopped coriander and mint leaves.
Enjoy with rotis, paratha, or with bread or steamed rice. This curry is a treat for sweet corn lovers.
My Notes
The gravy should be a little spicy and thin, it's like soaking bread pieces and sucking the juices. as the fun is in breaking and soaking your bread in it.
As I, mentioned above the fun way to enjoy this to the very end is when the kernels are all eaten, then to keep dipping the cob in the gravy and suck the juices out as in Mumbai we say "chus - chuske khana" i.e. till its dry... This is the ultimate experience and highlight of the whole corn in gravy. Try this and you will love it.
Labels : Corn On Cob, Vegetarian Curry, Vegetables, Main course, Corn, Vegan, Gluten free
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