We used canned sweetcorn kernels and it was tremendous. And wow, you won’t see the roasted peanuts and lime coming.
Hard to see how this will not sit aside every thali we serve going forward!
(Read about this dish as part of a grand thali we recently served.)
520gm tin of sweetcorn, drained
3 tbsp vegetable oil
Pinch of asafoetida (substitute garlic or onion powder)
1 heaped tsp black mustard seeds
1 tsp ground turmeric
Salt, to taste
1 tbsp finely chopped coriander
1 tbsp roasted peanuts, crushed
Juice of 1/2 lime
For the chilli and ginger paste
1 green bird-eye chilli
3 garlic cloves, roughly chopped
5cm ginger root, roughly chopped
- First, make the chilli and ginger paste by placing all the ingredients into a blender, along with 3 tbsp of the sweetcorn, and blitz to a coarse paste. Set aside.
- Heat the oil in a large frying pan over a medium heat. Add the asafoetida and mustard seeds, and fry for a few seconds until they splutter.
- Add the prepared chilli and ginger paste and fry for 1 minute, stirring well. Add the turmeric and stir, then adding the sweetcorn and fry for 2 minutes. Reduce the heat to low, season, and add the fresh coriander and crushed peanuts. Cover and cook for 1 more minute. Finish with the lime juice and serve warm.