This dish, made from fresh corn, can be a snack by itself or can be served with breads as a traditional shaak.
2 tablespoon tel (oil)
½ teaspoon rai (mustard seeds)
1 suku marchu (whole, dried pepper)
1/8 teaspoon hing (asafetida)
½ teaspoon jiru (cumin seeds)
1 lilu-marchu (green chili) or jalapeno pepper, sliced thin
1 teaspoon aadu (ginger), grated
1 cup kaandaa (onions), finely chopped
2 cups makai (frozen corn will do but it’s best if you can slice the kernels off fresh corn)
½ teaspoon mithu (salt)
some kothmari (cilantro), chopped
1 cup sev (optional)
1. Heat oil and add mustard seeds, whole dried pepper & asafetida.
2. When the seeds start popping, add cumin seeds, green pepper, ginger and onions.
3. Saute onions till they are light brown.
4. Add corn, mixing well and cook on low heat for about 5 minutes.
5. Add salt. Garnish with fresh coriander before serving. Sev may be added, giving a crunchy texture to the snack.