Wednesday, 3 June 2015

Corn on Cob Savory/ Bhutte Ki sabji (Indian savory)

Corn on Cob Savory/ Bhutte Ki sabji
Bhutta / Makka / Corn on the cob is such a wonderful farm produce that it make it any way it just tastes yum. In my previous post I have posted Corn soup which is not only tasty but is highly nutritious as lots of vegetables are added. I recently added 4-5 medium size button/table mushrooms while boiling the paste of corn at it was liked so much by my husband that he wants mushrooms added always to the corn soup along with beans, carrots and herbs.
My help told me that they make vegetable (Savory) from the corn on the cob and it tastes great. I thought why not give it a try. The savory tasted absolutely yummy with mutton like flavor. Now whenever I bring corn on the cob apart from boiled corn on the cob / boiled corn with /roasted corn on the cob / caramelized corn on the cob / soup I always make this wonderful savory. I am so thankful to Razia for introducing this savory to my kitty of recipes.

Preparation Time: 5minutes
Cooking Time: 30 minute
Servings: 3 Large Servings

Ingredients Required For Making Corn on the Cob savory:
  • 1 Medium size Corn on the cob (Bhutta/Makka)
  • 100 gm. Onion
  • 4-5 Cloves of Garlic
  • 2-3 Bay leafs (Tej Patta)
  • 1 Teaspoon Cumin seeds
  • 1 Teaspoon Gram Masala
  • 1/2 Teaspoon Turmeric Powder (optional)
  • 100 gm. Tomatoes
  • 5 ml. Cooking oil (I used olive oil)
  • Salt to taste
  • Red chili Powder to taste

Directions for Making Corn on the Cob Savory:
  • Wash the cleaned con and cut it to round slices.
  • In a pan take 2-3 ml. of oil and heat. When the oil is hot place the discs of corn on the cob and let it caramelize on medium heat (2-3 min.). 
  • Turnover and caramelize the other side also.
  • Keep aside for later use.
  • Peel onions and cut to thin slices.
  • Peel and chop garlic.
  • Cut tomatoes to thin slices.
  • In a wok take 1-2 ml. of oil and heat. When the oil is hot add
    • Onion
    • Garlic
    • Tomato pieces
  • Cook on low flame till the tomatoes become soft and mushy and onions change color to transparent and become soft.
  • Cool the cooked mixture and pulse it in mixer to make nice paste.
  • In a wok take 1 ml of oil and heat it. When the oil is smoking hot bring down the heat and add cumin, bay leaves and when they splutter add the onion tomato paste.
  • Cook for a minute then add the caramelized corn on the con discs to it.
Caramelized Cob with corn in onion tomato paste
  • Mix nicely and cook for 3-4 minutes with the lid on the wok. Keep stirring occasionally for even cooking.
  • Add
    • Salt
    • Turmeric powder
    • Chili powder
  • Mix nicely.
  • Add 100 ml. water and mix. Cook with the lid on the wok for 10 minutes on low flame with occasional stirring.
    Spices and water added 
    Waiting for Garam masala
  • Check for the softness of the corn. By now they should be soft and cooked.
  • Add water as per the consistency of vegetable you want and give it a nice boil.
  • Add garam masala and mix.
  • Cover and let the garam masala flavor seep to the gravy and the corn cob.
  • Take out in a bowl and serve with Rice / Chapatti / parantha.
Corn on the Cob Savory / Bhutte ki Sabji
  • Since the flavor of the cob is so nice that I do not like to garnish or season the cooked vegetable / savory. But if you want you can season it with fried whole red chilies and garnish with coriander leafs.
  • Cob used should be with soft juicy corn, not hard., else the corn will become very hard after cooking and will be unpalatably chewy.
  • Remove all fibers from the corn before caramelizing them.
  • Caramelized corn will look slightly golden brown. I forgot to take picture.
  • Do not add lots of water at one go and then boil the cob discs and gravy for long time. This will cause the corn to become hard and chewy due to overcooking.
  • If you are not sure of caramelizing then you can skip that step and add the cob discs directly into the cooked onion tomato paste.
Suggested Variations:
  • Few pieces of Capsicum can be added to the vegetable along with the spices then cooked.
  • Red chili powder can be replaced by green chili paste or finely chopped green chilies.


  1. The curry looks lovely.Definitely worth trying.We are getting good corn cobs these days.

    1. Abha it is really different and yummy. I loved it with roti and rice alike. Give your feedback after trying it.
      Thanks for taking out time and posting the comment.

    2. Abha it is really different and yummy. I loved it with roti and rice alike. Give your feedback after trying it.
      Thanks for taking out time and posting the comment.

  2. Hi Jyotsna,

    “Bhutte ki Subji” – stunned by the nostalgia sticking on our taste buds, we got to know that innovation does round with farm fresh gala!

    :) ;) lolzz…but, quiet an yummy way to cook “left-over” veggies – “ Clearance cutlets”… thank you for a wonderful recipe ♥♥

    Yes, we would love to feature your culinary skills on our global platform.

    This is an exclusive space for your penmanship, where you can publish your unique culinary outputs in the form of brief food blogs.

    That too you’re the one, who’s going to own this space! We would like to pass it on to others by featuring it on our global platform!

    Sulekha.US would be glad to present your food blog to the Indian communities living abroad. We would love to connect them through one of the most vital channels i.e. food.

    It’s all yours and you’re going to own an exclusive food blog with Sulekha to share your recipes along with their back links.

    We would promote it across our wall and social media.

    Featuring your recipes on our home page would be a perk for our eager Indians, who are waiting for Desi recipes and baked goodies ranging from ‘grand’ to ‘on the go’.

    Sharing your passion for cooking might rejuvenate the taste buds and senses of millions of Indians living abroad. We’re awaiting your valuable reply.

    Bon Appetite!


    Thanks & regards,
    Hamida, Content Manager, Sulekha US

  3. Dear Hamida it is nice to learn that you and Sulekha want to feature my food blogs on your home page of Sulekha.US.
    My endeavour is to promote heathy and tasty food which can be made easily at home.
    The reach of my blog With Love From Mom’s Kitchen will increase when it features on your home page thus benifitting not only Indian but many other nationality people.
    I really liked the sites of link you sent to me.Your idea of featuring my blog on the home page of Sulekha.US is likes and greatly appreciated
    let me know if anything is to be done for executing the same.
    Thanks and regards
    Jyotsna Pant
    With Love From Mom’s Kitchen



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