Vaghareli makai

Vaghareli makai




Visiting the spice market in Old Delhi, I saw a cluster of women in electric green and pink saris crouched in a strip of dirt between spice vendors.
They were sorting pistachios – nut from shell. One was eating a simple bowl of rice topped with a smear of what looked like an Indian harissa paste and edged by a peanut–corn vegetable medley of sorts. It was beautiful and simple and you knew at a glance it tasted good. 
Here’s my version. You can enjoy it over rice, over lentils or on its own as a side dish. It’s best with fresh corn – although you can use frozen corn that has thawed. Even better, substitute chopped asparagus, broccoli or another vegetable when corn isn’t in season.

Serves 4 | Prep/cook 20 mins

2 small fresh red chillies
2 medium cloves garlic
2.5cm piece of ginger
¼ tsp turmeric
¾ tsp fine-grain sea salt
30g clarified butter, ghee or
sunflower oil
1½ tsp yellow or brown mustard seeds
455g fresh corn kernels
55g roasted peanuts
30g chopped coriander
1 or 2 lemons, cut into wedges
2 tbsp toasted sesame seeds

1 - Use a mortar and pestle or a food processor to smash the chillies, garlic, ginger, turmeric and salt into a paste.

2 - Heat the butter, ghee or sunflower oil in a frying pan over medium-high heat. Add the mustard seeds and, once they have begun to pop, stir in the corn.

3 - Cook, stirring gently but constantly for a minute or so, then add the peanuts, half the coriander and half the prepared chilli paste. Cook for another minute or so; taste and add the rest of the paste if you don’t find the dish too spicy, and a good squeeze or two of lemon juice. Taste and adjust the seasoning if needed.

4 - Serve topped with the remaining coriander, the sesame seeds and the
remaining lemon wedges.

Per serving 263 cals, fat 20g, sat fat 6g, carbs 13.5g, sugars 4.5g, protein 10.5g, salt 1.9g, fibre 8g
Vaghareli makai Reviewed by Unknown on 2/28/2020 Rating: 5
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