This is a classic side dish for roti/chapati prepared with sweet corn and ridge gourd. This subzi goes well with roti, parathas, mildly spiced rice like jeera pulao, ghee rice and also plain rice.
Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- turai cubed - ½ kg
- Sweet corn kernels - ½ cup
- Coconut milk(made from ½ a grated coconut) - 2 cups
- whole jeera/cumin seeds - 1 tsp
- Ginger - ½” pc
- Green chilies - 3-4
- haldi/turmeric powder - ½ tsp
- Sugar - 1 tsp
- Gram flour/Besan - 1 tbsp
- Few curry leaves -
- Oil - 2 tbsp
- Salt(to taste) -
- Freshly chopped coriander leaves -
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oil in a pan and add whole jeera/ cumin seeds.
- After the jeera has crackled add ginger and green chili paste and curry leaves and sauté for 1-2 minutes.
- Now add haldi powder,red chili powder salt & sugar and fry for 1-2 minutes
- Add the sweet corn kernels and cubed turai and ½ cup water and cook on a low flame covered till the turai and corn turn soft. (approximately 10 minutes)
- Add the paste to the cooked turai & sweet corn.
- Garnish with chopped coriander leaves and serve with parathas.
Share this Recipe
