Date: Mon, 09 Aug 93 19:56:44 +0700
From: Malcolm (scomgm@thor.cf.ac.uk)
Spicy Corn
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1 large chopped Onion, 2 medium Potatoes, cubed
1/2 tsp Cumin seeds, 1/2tsp Mustard seeds, 1 tsp freshly crushed Garlic
1 tsp freshly grated Ginger root , 1 tsp Chilli powder, 1 tsp ground Coriander
1 1/2 lb frozen Sweetcorn kernels, 1/2 tsp Turmeric
15 oz can Tomatoes, 1 or 2 chopped green Chillies, 1 Tblsp Tomato puree
2 sml to medium green peppers chopped into 1" pieces
1 Tblsp thick Tamarind pulp (or 2 Tblsps of Lemon juice if you don't have it)
Chopped Coriander (Cilantro) to garnish
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Steam the onion in a little water for 5 minutes. Add the Cumin and
Mustard seeds and cook for a further 2 minutes.
Add the ginger and Garlic and cook for another 2 minutes.
Add the corn, Chilli powder, ground Coriander and turmeric and cook
for a further 2 minutes.
Add the Tomatoes, puree, chopped Chillies, green Peppers. Stir in the
Tamarind pulp (or lemon juice). Mix well but add a little water if you
think it's too dry.
Cover and cook on a low heat for 13 to 15 minutes (until the potatoes
are cooked). The consistency should be thick but moist.
This is great hot OR cold.
kwvegan vegan