Pea and Sweetcorn curry

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………..

INGREDIENTS 

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

METHOD

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 !!! 😀

 

 

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