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Ingredients Method

Ingredients
  

  • 3 cups sweet corn kernels boiled and drained
  • 1/2 cup pomegranate arils
  • 1/2 cup peanuts roasted, skin removed, coarsely ground
  • 1/2 cup sev
  • 2 green chillies finely chopped
  • 1 teaspoon rai/mustard seeds
  • 1/4 teaspoon asafoetida
  • 1 teaspoon oil
  • juice of 1 lemon
  • a pinch of sugar
  • salt to taste
  • finely chopped coriander to garnish

Method
 

  1. Place a kadhai on flame. Once the kadhai warms up add oil.
  2. When the oil heats up add rai and hing. Allow the rai to splutter up and add chopped green chillies and sauté for a few seconds.
  3. Add the corn kernels and cook for a 2-3 minutes.
  4. To the corn add salt, lemon juice and sugar. Give it a good mix.
  5. Cook for a minute and turn off the flame.
  6. Allow the corn mix to cool down.
  7. Once the mixture is cooled add pomegranate arils and peanuts. Mix.
  8. Transfer the mixture in a serving bowl.
  9. Serve with a generous sprinkle of sev and some finely chopped coriander.
  10. Enjoy this Makai No Chevdo with a steaming cup of tea/coffee…