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Written recipe for Corn curry Prep time: 15 mins Cooking time: 30 mins Serves: 6 Ingredients: • Sweet corn 1 nos. • Jeera (cumin seeds) 1 tsp • Coriander seeds 1 tbsp • Fenugreek seeds 1 tsp • Dried red chillies 10-12 nos. • Garlic cloves 10-12 nos. • Coconut 1 cup (grated) • Onions 2 medium size (sliced) • Water as required • Oil 1 tbsp • Mustard seeds 1 tsp • Curry leaves 8-10 nos. • Onions 1 medium size (sliced) • Turmeric powder 1/4th tsp • Salt to taste • Sweet corn kernels ½ cup • Water 750 ml • Soaked imli water 3 tbsp Methods: • Cut the corn in 2 cm section and keep aside. • Set a pan on medium heat, add jeera, Coriander seeds and Fenugreek seeds, sauté them for 1-2 minutes, add dried red chillies in the same pan and continue to dry roast the chillies for 1-2 minutes along with other spices. Roast until fragrant. • Remove the spices from flame and transfer them to a grinding jar, add garlic cloves, coconut and onions, add water as required and grind them into a fine paste using a mixer grinder. • Set a pan or wok on medium heat, add oil, mustard seeds, curry leaves and onions, mix and cook until the onions are soft. • Add turmeric powder, mix well and cook for 1-2 minutes. • Add the coconut curry paste and cook for 7-8 minutes, add salt to taste and continue to cook for another 1-2 minutes. • Add the corn cut in 2 cm section and Sweet corn kernels, mix and cook for 3-4 minutes. • Add water to adjust the consistency of the curry, you can reduce or increase the amount of water depending how thick or thin you want your gravy to be. • Add the soaked imli water and mix well, cover and cook further for 8-10 minutes while stirring in intervals. • Your corn curry is ready to be served, serve hot with rice. Join us on: Facebook - https://goo.gl/rxrqsq Instagram - https://goo.gl/rK6wFS Twitter - https://goo.gl/lDfrrQ Follow Chef Sanjyot Keer Here: Facebook - https://goo.gl/8zcF6N Instagram - https://goo.gl/ayTNLP Twitter - https://goo.gl/lDfrrQ