Tuesday, April 16, 2013

Veggie dho corn

This post is dedicated to one of my close friend, who is an amazing cook and from whom I learnt this recipe. She used to be my neighbor too and used to send these oh-so-good kind of dishes. M and I used to love it and would literally polish of the vessel. This corn-baby corn subji (hence the name veggie dho corn... hmm may be little lame!) was the first dish she gave us and I totally fell in love with it.

Onion paste is sauteed in oil along with capsicum. Tomato puree (boil tomato, remove skin and then liquidize using a blender), veggies and kasuri methi are added and simmered to get the right flavour. Milk is added in the end to get the right consistency and to even out the flavours of the gravy.

It is a simple gravy and to save time I usually boil the veggies and tomato in cooker along with rice.

The best part about this subji is just a couple of cardamoms and a handful of kasuri methi gives so much flavour to the gravy. It is loaded with veggies and goes well with both rice and roti.  

Serves - 4

  • Baby corn - 6-8 ( cut all the veggies lengthwise into thin strips)
  • Sweet corn kernels - 1/2 cup
  • Beans - 6 to 8 
  • Carrot - 1 big stick
  •  Capsicum - 1 small
  • Tomato - 4
  • Turmeric powder - 1/2 tsp
  • Coriander powder - 1 tsp
  • Chilli powder - 11/2 tsp (or more depending on your preference)
  • Dry mango powder or aamchur - 1 tsp (optional)
  • Dried fenugreek leaves or kasuri methi - 2 tbsp (heaped)
  • Milk - 3/4 cup
  • Oil - 2 tbsp
  • Salt
Grind to a smooth paste
  •  Onion - 2 (roughly chopped)
  • Almonds - 3 (can be substituted with watermelon seeds)
  • Elaichi or cardamom - 2
  • Green chilli - 1 (big)
  • Ginger - small piece
  • Garlic - 1 or 2 cloves 

  1. Boil baby corn, corn kernels, beans and carrot. Add little salt and keep aside.
  2. Boil tomatoes, remove skin and grind to a smooth puree.
  3. Heat oil in a kadai (preferably non stick as the onion paste gets sticky and burns very easily). Add the ground onion paste and saute till it loses its raw smell and turns light brown.
  4. Add capsicum and saute again for few minutes. ( You will get a lovely aroma of capsicum and the cardamom)
  5. Add tomato puree, turmeric powder, coriander powder, chilli powder, aamchur and salt. Cook for few minutes.
  6. Add boiled vegetables, 1 cup water, kasuri methi and bring it to a boil. Allow the gravy to boil for 3 to 5 minutes to bring it all together. Excess water has to evaporate and as the gravy boils it will bring out the flavour from kasuri methi.
  7. Add milk in small portions and stir continuously to avoid curdling. Simmer for a minute or  two. Once the gravy thickens switch off and serve hot.

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