Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Fenugreek and Corn Curry

Traditional Recipe 13: Fenugreek and Corn Curry recipe

🧺 Ingredients

• Fresh methi (fenugreek) leaves: 200g (chopped)
• Fresh corn kernels: 200g
• Oil: 20ml
• Mustard seeds: ½ tsp (3g)
• Cumin seeds: ½ tsp (3g)
• Asafoetida: pinch (1g)
• Green chillies: 2 (chopped)
• Ginger: 1 tsp (8g, minced)
• Turmeric: ½ tsp (2g)
• Red chilli powder: ½ tsp (2g)
• Coriander powder: ½ tsp (2g)
• Salt: 5g
• Sugar: 1 tsp (5g)
• Lemon juice: 1 tbsp (15ml)

👩‍🍳 How to make Fenugreek and Corn Curry

1. Wash and finely chop fresh methi leaves.
2. Heat oil (20ml) in heavy kadai over medium heat (160°C).
3. Add mustard seeds; crackle 30 sec.
4. Add cumin seeds; fry 30 sec.
5. Add asafoetida, green chillies, ginger; fry 2 min until fragrant.
6. Add chopped methi leaves; stir well for 3-4 min. Leaves will wilt.
7. Add corn kernels; mix thoroughly.
8. Add turmeric, red chilli, coriander, salt (5g), sugar; stir well.
9. Cover kadai; cook on medium heat (150°C) for 10-12 min.
10. Methi should be tender, corn cooked through, all flavors combined.
11. Add lemon juice; stir well.
12. Serve hot with rice or rotli. Should have pleasant bitter-sweet flavor from methi.

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