Corn (bhutte) ki sabzi Its actually the onion tomato gravy, with boiled corn cobs boiled again in it. So people who already make the gravy well, read no further :) Others, who need the recipe, here it is! Prep step 4-5 cobs, American sweet corn, choose nice and tender ones. 1/2 tsp haldi 1 1/2 tsp salt (or to taste) Clean the corn well, remove all the hair. Wash Cut in 1 pieces (please be careful, the knife can slide and cause an accident) Boil the corn pieces in a big cooker, with salt, haldi and enough water to submerge all the pieces. Let off the pressure 4-5 times, cook on sim for 10 minutes, turn off the gas and let the cooker cool on its own. Once cooled, remove corn and water in a bowl. For the gravy: 5 large onions, chop and grind to a smooth paste 4 tomatoes, chop and grind 1 1/2 tbsp each of ginger and garlic paste 1 tsp jeera 3/4 tsp haldi 1 1/2 tsp dhania powder 2-3 tsp Kashmiri red chilly powder (adjust as per your spice tolerance) 1 tsp garam masala 4-5 cloves 7-8 peppercorn 1 bay leaf 2 cinnamon stick 2-3 green elaichi 2 tbsp oil 2 tbsp ghee 2-3 tbsp fresh cream (optional, you may reduce the oil and ghee a bit, if using cream) Salt - add very carefully, as we will be using all the water used for boiling corn. Chopped dhania and mint for garnishing Rinse and dry the cooker. Heat oil and ghee, add jeera, brown, add whole spices, saute for a minute and slowly slide in onion paste. Saute on high flame, stirring constantly. (Keep a folded, clean newspaper handy, to cover the cooker, as the onions splutter a lot due to the water content) After about 5-7 minutes, it will turn golden and start leaving the sides. Add ginger garlic paste, saute for a couple of minutes. Add tomato paste, saute for 3-4 minutes. Add haldi, dhania powder and chilly powder. Saute. Keep adding 2-3 tbsp water from the boiled corn every 3-4 minutes, so the masala will not stick and it will become lighter. When all the raw smell goes away, add cream and cook for a further 3-4 minutes. By now, oil will have come up. Thats the sign that the gravy is properly cooked. Add salt (keep it on the lower side). Put all the corn pieces in the masala. Mix well so that all the pieces get coated with the masala. Cook corn and masala for a few minutes. Add the reserved water. Taste and adjust seasoning. The gravy will thicken considerably as the masala mixes with the water, and the corn starch released during the cooking process. So add water as per the consistency you want. (Though tastes best when the gravy is quite runny) Mix everything well, close the cooker and cook for 3-4 pressures. Let the cooker cool. Open, transfer carefully to a serving bowl. Garnish with chopped dhania and mint. Best eaten with phulkas, tandoori rotis, parathas, kulcha, any bread or piping hot steamed rice. Note: The gravy should be quite spicy and thin as the fun is in breaking and soaking your bread in it. Also, while eating the corn kernels, keep dipping the cob in the gravy. And once all the kernels are eaten, dip the cob in the gravy, put it in your mouth, and suck the juices out, chew it till its dry. THAT, is the highlight of the whole experience :P (Oh God! I can feel and taste it, just writing about it!) The process seems lengthy, but isnt actually. And this much bhunofying and cooking is what blends all the flavours well. Please do revert with your feedback, if and when you try this recipe.
Posted on: Wed, 16 Jul 2014 20:16:50 +0000
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