Today’s dish is a very simple to make Rajasthani Makai aka corn curry. Corn is one of the extensively cultivated crops in Rajasthan. Corn is one of their staple foods and is used in various forms from flour to grits to whole corn.
My first pick for the letter M was Malai Mirch. Gayathri made this for one of the previous BM and I bookmarked to try it. It has very few ingredients and is very quick and easy to make. But my husband is not a big fan of creamy milk based dishes and the calories in the dish scared me to try the dish just for myself.
I found this Makai ki Subzi on Tarla Dalal’s site. Even this dish is quick and easy to make. I always have frozen corn on hand, so this dish comes together in just about 15 minutes. Corn is cooked in a yogurt-besan mixture, almost like a kadhi but this dish is thick unlike liquidy kadhi. Serve it with rice or roti.
In a small mixing bowl, combine besan (chickpea flour) and yogurt. Whisk well to make sure that there are no lumps. Set aside.
Grind onions, ginger and garlic cloves to a smooth paste.
Heat oil in a pan, add the cumin seeds and nigella seeds. Once the seeds start to splutter, add the ground onion paste and saute till it doesn't smell raw anymore and the onions turn light golden, about 6~7 minutes.
Now add the curd-besan mixture, turmeric and salt; mix well.
Bring the mixture to a boil, while stirring continuously. Add the corn kernels and mix well. Cook till the corn is heated through, about 3~4 minutes.