Autumns and all through the winters, markets will be flooded with vegetables and fruits !! For me, this is a happy season……..basking in the sun, steaming soups, crunchy breads, varieties of sautees and pan – toasted vegetables, meat roasts, grilled fish, warm desserts !! 🙂 ❤
Fresh sweet corns and peas have arrived in the markets !!! 😀 Kicking off the season of Vegetable Bounty with these tender sweet corns and and peas in a moderately spicy tomato gravy. 🙂
All three of us love corn, especially Praveen 🙂 It is an important source of Goitrogen food for him.
Here’s what i did………..
3 nos – corn cobs
1/2 cup – shelled peas
1 nos – small sized onion (ground to paste)
3 nos – tomatoes (pureed)
1 tsp – ginger-garlic paste
1/4 tsp – cumin seeds
1/2 tsp – cumin powder
3/4 tsp – tumeric powder
1 tsp – coriander powder
1/2 tsp – red chili powder
1/2 tsp – fresh chopped coriander/ cilantro
1/4 tsp – sugar (optional)
1 1/2 tsp – oil
1 cup – water
salt to taste
Pressure cook the corn cobs to 1 whistle. Keep aside.
Heat oil in a pan and temper with cumin seeds. Add the onion paste and fry till translucent. Add the ginger -garlic paste. Add the pureed tomatoes and all the dry spices. Season with salt and cook on a medium flame till oil is released (approx 5 mins).
Add the peas and cover and cook for another 5 mins. Add some water if the gravy is dry.
Meanwhile, cut the steamed corn cobs into 6 -9 pieces.
Add these corn cobs pieces to the gravy. Add the remaining water or as much gravy is needed. Check for salt. Add the sugar (optional) and cook on a low flame for 7 -8 mins. Garnish with fresh coriander.
Serve hot with chapatis or kulchas.
Happy cooking !!! 🙂
Cheers !!! 😀