This is one of them dishes that makes you want to lick the bowl after wishing that you had made more. I do love corn on the cob with a dash of butter and lime however this takes the same humble cob to the next level!
Ingredients
- 4 medium Corn on cobs
- 4 medium Tomato
- 1/2 Cup Peanuts
- 1 tbsp Sunflower Oil
- 1 tsp Black Mustard Seeds
- 1 tsp Cumin Seeds
- 2 medium Green Chillies Chopped finely
- 1 cm cube Fresh ginger Chopped finely
- 1 tsp Turmeric
- 1 tsp Garam Masala
- 2 tsp cumin and coriander powder
- 1/2 tsp Chilli powder
- 1 tsp Salt To taste
- 1/2 Medium Lemon
- 1 Bunch Coriander
Instructions
- Cut sweet corn and boil in salty water 20 minute on medium heat till they are soft.
- Grind 4 tomatoes, corriander and 1/2 cup of peanuts.
- In a pan add 1 tbsp of sunflower oil and heat on medium heat.
- Add black mustard seeds when the oil is hot until they start to pop.
- Add cumin seeds and stir, reduce the heat to low.
- Add chopped green chillies and chopped ginger and stir.
- Add 1 tsp tumeric.
- Add 1 tsp garam masala.
- Add 2 tsp of cumin and corriander powder.
- Add 1/2 tsp chilli powder.
- 1 tsp of salt (add to taste).
- Add the tomatoe peanut paste to the pan and cook for 3-5 minutes on medium heat.
- Add cooked sweet corn and mix through.
- Squeeze 1/2 lemon.
- Add corriander to Garnish and then serve.
