Gujarati Vaghara Makkai (Spicy Corn with Ginger and Green Chili)
10
- 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.
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