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| 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.
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| 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.
- 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.
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| Spices and water added |
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| Waiting for Garam masala |
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| 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.
Tips:
- 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.
- 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.
