Dubkimaar Bhutta or SweetCorn Curry
Trying to write after a number of years. Time flies and now the little dragon is six years old, which translates to that now I have some time in hand to do what I love the most. Also, this lockdown situation is making me pursuing all the things which I was forgetting or postponing in the name of no time.
Time is tough and staying at home the entire day during lockdown is also draining. I am badly missing going out for work, walk, food, travel that used to make me a happy child every time I was out of the door. I know my son is just like me in these things.
So, to make things easier in daily routine and to cherish this time instead of being grumpy and stuck. I decided to pursue different things at home with the stuff available. I am sure this will take my creativity to another level and will teach me how to stay calm and slow down during these tough times.
"Toughest is the one who survives the tough times"
I saw this recipe long back on "chef at large" Facebook community. I am sorry I do not remember the name of the lady who shared it, but it was an Indian who lives overseas. If you know the name please share it with me. So, that due credit can be given to her.
I do not have that recipe written but the cooking style was similar, so it stuck with me and is an all-time favorite. How to enjoy this curry is very interesting, dunk the corn in the gravy and eat corn kernels and suck the gravy.
Ingredients - server 2 hungry souls :)
Recipe:
1. Cut Sweet corn in small circular discs, one-inch size if possible.
2. Make onion and tomato puree
3. Pressure cook sweet corn with turmeric and salt for 4-5 whistles. until corn kernels are soft yet retain their shape.
4. Heat oil in kadhai , add cumin seeds, let them sputter. Now, add onion and tomato puree.
5. Add all the masala except garam masala. Let it get cooked on a slow flame for 10 mins. Wait till the masala starts leaving oil.
6. Add boiled sweet corn along with the water in which it was boiled.
7. Add garam masala and cook it on slow-medium flame for another 10 mins until the gravy is little thickened.
8. Garnish with fresh coriander.
9. Serve with freshly steamed jeera rice or chapati.
I hope you enjoy it as much as we did!
To enjoy this curry the most, make sure after eating kernels you dunk the corn in gravy and then suck the juices. It's yummy and satisfying!
Do share the outcome if you try this recipe!
Trying to write after a number of years. Time flies and now the little dragon is six years old, which translates to that now I have some time in hand to do what I love the most. Also, this lockdown situation is making me pursuing all the things which I was forgetting or postponing in the name of no time.
Time is tough and staying at home the entire day during lockdown is also draining. I am badly missing going out for work, walk, food, travel that used to make me a happy child every time I was out of the door. I know my son is just like me in these things.
So, to make things easier in daily routine and to cherish this time instead of being grumpy and stuck. I decided to pursue different things at home with the stuff available. I am sure this will take my creativity to another level and will teach me how to stay calm and slow down during these tough times.
"Toughest is the one who survives the tough times"
I saw this recipe long back on "chef at large" Facebook community. I am sorry I do not remember the name of the lady who shared it, but it was an Indian who lives overseas. If you know the name please share it with me. So, that due credit can be given to her.
I do not have that recipe written but the cooking style was similar, so it stuck with me and is an all-time favorite. How to enjoy this curry is very interesting, dunk the corn in the gravy and eat corn kernels and suck the gravy.
Ingredients - server 2 hungry souls :)
- Sweet Corn - 1 piece cut in small discs
- Onion - 2
- Tomato- 4
- Turmeric - 1/4 tsp
- Salt as per taste
- Dhaniya powder - 1stp
- Amchoor - 1/2 tsp
- Garam masala - 1tsp
- Red chilly powder - 1/2 tsp
- Ginger Garlic paste - 1tsp
- Fresh coriander for garnish
- Water - 3 cups
- Oil - 3 tsp
Recipe:
1. Cut Sweet corn in small circular discs, one-inch size if possible.
2. Make onion and tomato puree
3. Pressure cook sweet corn with turmeric and salt for 4-5 whistles. until corn kernels are soft yet retain their shape.
4. Heat oil in kadhai , add cumin seeds, let them sputter. Now, add onion and tomato puree.
5. Add all the masala except garam masala. Let it get cooked on a slow flame for 10 mins. Wait till the masala starts leaving oil.
6. Add boiled sweet corn along with the water in which it was boiled.
7. Add garam masala and cook it on slow-medium flame for another 10 mins until the gravy is little thickened.
8. Garnish with fresh coriander.
9. Serve with freshly steamed jeera rice or chapati.
I hope you enjoy it as much as we did!
To enjoy this curry the most, make sure after eating kernels you dunk the corn in gravy and then suck the juices. It's yummy and satisfying!
Do share the outcome if you try this recipe!
