This is one of the easiest and tastiest recipes of Corn on the Cob Curry aka Makai Curry (Gravy) made in my kitchen .
4 tender corn on the cob .
Cut them in 2/3 pieces and marinate with 1/2 Tsp salt, 2to 3 TBS lemon juice & 1 tsp turmeric for 15 min.
2 tbs coriander powder
1/2 tsp turmeric powder
2 tsp red chilly powder OR to taste
1 tsp garam masala ( optional )
Salt to taste ( we have already used some salt while marinating the corn )
1 tsp cumin seeds
1/2 tsp peppercorn
1 bay leaf
1 ” cinnamon stick
2 green cardamom
2 black Cardamom
1 star anise
3 tbsp oil
We will also be needing
4 medium size onion ( ground to a paste )
2 large tomatoes ( pureed )
1 tsp ginger paste
1 tsp garlic paste ,
4 cups or more warm water
Cilantro / Coriander leaves for garnishing
In a pressure cooker add oil . Once hot enough add cumin seeds , cloves, pepper corns, star anise , cardamoms , cinnamon stick and bay leaf & sauté for a min or two .
Now add the ground onion paste and sauté till onion paste turns golden brown and start leaving the sides.
Add ginger garlic paste, saute for a 2 to 3 minutes.
Now Add tomato paste, saute for 3-4 minutes or until raw smell goes away,
Add red chili powder , Coriander powder , turmeric powder and sauté till mixed well .
Put all the marinated corn pieces in the masala. Mix well till all the pieces get coated with the masala & oil starts leaving the sides .
Now add 4 cups of warm water Or enough water to submerge all the corn pieces and pressure cook for 4-5 whistles or if using european pressure cooker then cook on pressure for 10 to 12 mins or until corn is soft enough . ( The gravy should be some what thin & spicy ) I like to add some extra lemon juice to my gravy .
Garnish with chopped Cilantro and serve hot with steamed rice & bread of your choice .
We had this with steamed rice and Ciabatta bread & the gravy was perfectly absorbed & was fun to eat too.