Gujarati Vaghara Makkai (Spicy Corn with Ginger and Green Chili)
9
- Prep Time10 min
- Total Time15 min
- Makes4 servings
Photography by Erik Putz; Food styling by Ryan Barclay; Prop styling by Madeleine Johari
This stir-fried corn with ginger, green chili and turmeric is simple, quick and delicious, and a must to accompany every thali.
Ingredients
520 g-tin of sweetcorn, drained
3 tbsps vegetable oil
pinch of asafoetida
1 heaped tsp black mustard seeds
1 tsp ground tumeric
salt, to taste
1 tbsp finely chopped cilantro
1 tbsp roasted peanuts, crushed
jucie of ½ lime
Chili-ginger paste
1 green bird's-eye chili
3 garlic cloves, roughly chopped
5 cm ginger root, roughly chopped
Instructions
Paste: Place chili, garlic and ginger in a blender, along with 3 tbsp of the corn. Blitz to a coarse paste. Set aside.
Heat the oil in a large frying pan over medium heat. Add the asafoetida and mustard seeds, and fry for a few seconds until they sputter.
Add the paste and fry for 1 min, stirring well. Add the turmeric and stir, then add the remaining corn and fry for 2 min. Reduce the heat to low, season with salt to taste, and add the cilantro and crushed peanuts. Cover and cook for 1 more minute. Finish with the lime juice and serve warm.
Asafoetida
Also known as hing, this pungent spice is made from the ferula plant. A pinch fried in oil will add onion-like savouriness and amplify the other spices in your dish.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.