Makai ane Kakdi nu Khachumer

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Course: Salad

Ingredients Method Video

Ingredients

5-6 native/desi maize ears, grated and steamed

1 cup cucumber, finely chopped

1/2 cup fresh coconut, grated

1/3 cup coriander greens, including stems, finely chopped

1 sprig curry leaves

2 teaspoons oil, preferably groundnut oil

1 teaspoon mustard seeds

1 teaspoon sesame seeds

1/2 teaspoon asafoetida

2 teaspoons green chilli + ginger, minced

1 green chilli, sliced

1 teaspoon sugar

1/2 teaspoon lemon juice (adjust to balance the sweet-sour taste)

Salt to taste

Method

Steam the grated maize; let it cool completely, then loosen it up.

Meanwhile, assemble and finely chop the cucumber.

Heat oil in a kadai, add mustard seeds; once they pop, add sesame seeds, asafoetida, curry leaves, green chillies, and the ginger-chilli mix. Sauté for a couple of minutes.

Turn off the flame, tip in the steamed maize, and mix well.

Add the cucumber, sugar, lemon juice, salt, coconut, and coriander. Give it a gentle mix.

Serve as part of a meal.