Recipe Bhutta ( Indian sweetcorn)

[karadekoolaid]

Ingredients:
1 tin (425 gms/15 oz) whole sweetcorn (or freshly shucked corn on the cob)
1 small onion, finely chopped
2-3 green chiles
2 tbsps butter or ghee
½ tsp asafoetida (optional)
1 tsp sesame seeds ( or 2 tsps tahini paste)
1 tsp nigella seeds
½ tsp fennel or anise seeds
1 tsp cumin seeds
½ tsp freshly ground black pepper
Pinch cayenne pepper
2-3 tbsps cream
2-3 tbsps yoghurt
1 tsp sugar
2-3 tbsp chopped coriander leaf (cilantro)
salt to taste

Method:

• Heat the butter or ghee in a pan and, when hot, add the chopped onion. Fry until softened.
• Add the asafoetida if using, stir once or twice, then add the chopped green chiles and all the whole spices. Stir for about 1 minute until you can smell the spices.
• Add the sweetcorn and mix together well with the spices. Put the cream, yoghurt and cayenne in a small bowl, whisk to mix and add to the sweetcorn mixture.
• Simmer for about 5 minutes, then add the sugar, chopped coriander and salt to taste. Cook for a few more minutes then serve.

NOTE: the nigella and fennel seeds are what really lifts this dish to another level. If you want to use mustard seeds or poppy seeds as well, or in substitution for the cumin, be my guest.