Corn Tomato masala

Ingredients

Corn Kernels                                                                         1 cup
Onions                                                                                   2 medium Nos.
Tomatoes                                                                               3 medium Nos.
Green chillies                                                                       4 nos.
Garlic                                                                                      6-7 nos.
Ginger                                                                                    1 small piece
Coriander leaves                                                                 2 spoon
Haldi                                                                                       ¼ spoon
Red chilly powder                                                                1 spoon
Garam masala                                                                     ½ spoon
Hing                                                                                        ¼ spoon
Amchur powder                                                                    ¼ spoon
Sugar                                                                                      ½ spoon
Jeera                                                                                      ¼ spoon
Cooking oil                                                                            2 spoon
Water                                                                                     ½ cup
Salt to taste



Method

·         Clean the corn kernels,boil them and keep aside.
·         Grind onions, garlic, green chillies and ginger into paste in a mixer jar.
·         Also puree the tomatoes and keep aside.
·         Heat oil in a wok, add jeera and when it changes colour add the tomato paste and fry till the raw smell of onions goes off and it becomes light brown colour.
·         Add tomato puree and let it cook for 2-3 mins.
·         Add haldi, red chilly powder, amchur powder, hing, sugar and salt and mix well and let it cook in the onion-tomato paste for 2 mins.
·         Add the boiled corn kernels and mix well and add water.
·         Close the lid of the wok and let the corn cook properly and mix well with all the masalas for 5 mins.
·         Add garam masala, mix it and switch off the gas.
·         Lastly garnish with chopped coriander leaves and serve hot with chappati, paratha or puri.

Note


Adding sugar is optional, it is just to balance the sour taste of tomatoes and amchur powder.

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