Sweetcorn khadi (curry)

A really simple, but robust vegetarian curry or shak as we would call it at home, is made using the spicy and tangy gram flour based kadhi as a sauce. It works in perfect harmony with honeyed sweet-corn. It can also be made either with kernals or cooked baby corn or corn on the cob. Mums all over Gujerat will be knocking this dish up as a quick after school/work dinner for the family this week.


What you will need
Khadi
300g sweetcorn (frozen or tinned is fine).


Firstly, make up the Khadi, mixing together the yoghurt and gram flour with water and adding to the tempered spices (cloves, mustard and cumin seeds and asaefetida), before topping with the curry leaves, ginger, garlic and chilli.


Season the kadhi with plenty of salt and the sugar and add the sweetcorn.

Reduce the sauce for 10-15 minutes. Serve simply over rice or with some rotlis