Chilli corn

Chilli corn

Its the season of makai (corn). Fresh, juicy corns are a all-time winter's favourite. Here is a spicy variation to this. 

Corn - 2 full (remove the corn seed with the help of a knife) 

Dry Kashmiri chilli - 2 big
Pepper
Black Salt to taste
Ghee for frying.
Coriander for garnish

Method - boil corn, and remove the water completely from it. Soak the Kashmiri chilli in a little water such that they become soft and easy to grind.
Remove the water from the chilli, red it coarsely.
Heat oil in a deep tawa, add the chilli mixture to it and fry it well. Add a little salt to it. After a whole add the boiled corns and mix well. Sprinkle pepper, Stir fry it continues till the corns are coated well. Off the flame, and sprinkle with coriander.
Serve hot

Variation : u can add grated cheese to it, this will reduce the spicy flavour and add some sweetness.
The spicy chilli corn are ready.

Note - we use tawa in this recipe because its important that the vegetables do not leave water. Its a complete dry dish and gets roasted well on a tawa only.  

Serve as a starter.