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Quick Makai Khichdi



Oct 29, 2011, Saturday Lunch


WHAT:
  • corn [frozen or fresh]
  • oil or Ghee
  • mustard seeds
  • red chillies [1 - 2]
  • asafetida [hing]
  • curry leaves [4-5]
  • Finely chopped green chillies [1 - 2]
  • ginger garlic paste [2 tbs]
  • salt to taste
  • lemon juice
  • cilantro
  • thin sev
  • shredded coconut [fresh or frozen]
HOW:
  • If using frozen corn, thaw and crush 90% of the corn with hand blender
  • Heat oil/ghee in a pan and add mustard seeds. Add 1 / 2 red chililies, hing, curry leaves.
  • Add green chillies and ginger garlic paste to the pan
  • Add corn and cook the mixture until corn is fully cooked and slightly golden brown [ i like to let it caramelize a little more to get that burnt flavor]
  • Add salt and lemon juice to taste
  • Once done add cilantro, thin sev and coconut for garnish. 
  • You can also add Pomegranate seeds for extra garnish.

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