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- Chawara Ji Kheerni
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April
(22)
The Sweetness of corn and bitterness of the methi, make them a perfect match, this dish very tasty, quick and easy to make since corn does not take to long to cook
This goes to the LiveSTRONG with A Taste of Yellow event hosted by Barbara of winosandfoodies.com
Ingredients
1 cup methi leaves (Fenugreek Leaves), washed and chopped
1 cup corn kernels, fresh or frozen
1/2 cup onion, chopped
1/4 cup tomato, chopped
2 garlic cloves, chopped
1 green chillies, chopped
1 tsp coriander powder
1/2 tsp red chili powder
1/4 tsp turmeric powder
1/4 cup milk or water
salt to taste
1 tbsp oil
Method
- Heat oil in a pan, add the garlic, green chillies and onions and cook till the onions are translucent.
- Add the coriander powder, red chili powder and turmeric powder. Cook for a minute.
- Add the tomato and cook till the oil separates.
- Add the methi leaves and cook till they wilt.
- Add the corns, salt and milk and simmer till the corn is cooked.
- Serve with paranthas, phulkas or roti's.
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6 comments:
Love corn in milk, should try adding methi though. The dish looks yummy!
This looks wonderful. I have not seen fenugreek leaves in the shops here but It would work with spinach I think. Thanks for supporting LiveSTRONG With A Taste Of Yellow.
nice entry:))looks so yummmm
This looks very delicious and it's also very healthy indeed. I always want to try different recipes with methi. Thanks for the recipe.
Thank you so much Dee, Dhivya and Madhuram.
Barbara - Thank you and yes spinach too would taste really good with corn.
love corn. gonna try this - thanks!
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