Indian Side Dish
Source:Bombay Cafe Cookbook- Neela Paniz
Prep Time:10-30 Minutes
Servings:4
A good side addition to any Indian meal. Great with dal, some raita and pickle.
Ingredients:
| 1 | tablespoon | canola oil |
| 1 1/2 | tablespoon | mustard seeds |
| 10-12 | curry leaves |
|
| 1 | small | onion (red) |
| 2-3 | chiles (green) |
|
| 3 | cup | corn |
| 2 | tablespoon | cilantro |
| 1 | teaspoon | salt |
| 1-2 | tablespoon | lemon juice |
Directions:
1. In a pan with a lid, heat the oil over high heat.
2. Carefully add the mustard seeds and kari leaves and cover immediately to prevent splattering. After the sizzling has subsided, about 30 seconds, lift the lid and add the chilies.
3. Sauté for a minute and then add the onions. Cook the onions, stirring frequently, until the soft but not browned, about 2-3 minutes.
4. Add the corn kernels, cilantro, and salt, stirring well. Reduce the heat to low and cook, covered, for about 6-8 minutes, or until corn is done. Do not overcook.
5. Season with lemon juice and serve immediately.
GD Star Rating
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