SPICY CORN

• Serves: 4

• Prep Time: 10 minutes

• Cooking Time: 30 minutes

INGREDIENTS

• 4 tbsp sunflower oil (or any other cooking oil)

• 1/4 tsp black mustard seeds

• 1/4 tsp whole cumin seeds

• 6 curry leaves

• 1/2 tsp ground turmeric

• 4 tbsp crushed tomatoes

• 1/2 tbsp ground coriander

• 1/2 tbsp ground cumin

• 1 tsp garlic paste

• 1 1/2 tsp lemon juice

• 3/4 tsp salt (I prefer himalayan)

• 1/4 tsp cayenne (or to taste)

• 3 cups frozen corn

• 3 tbsp chopped cilantro

INSTRUCTIONS

In a medium sized pot, on medium heat, add oil then add mustard seeds, cumin seeds, curry leaves, and turmeric. When seeds start to pop,  add crushed tomatoes, ground coriander, ground cumin, garlic, salt, cayenne and lemon. Stir mixture for about 3-5 minutes then add  corn. Cook until corn is coated and done (about 5 minutes).  Add chopped cilantro and serve as a side dish with bbq meats and chicken tikka or with meat or vegetable/bean pilaff. Recipe for bean pilaff here and vegetable pilaff here.

Enjoy!