Yesterday we had snow and freezing conditions here in the Seattle area. As a result, hubby came home early, in time for afternoon chai. To go with the chai, I made this Corn Bhel. It is adapted from Tarla Dalal's recipe. If u have frozen corn, it is very quick to prepare. It can be served warm or at room temperature, making it ideal for cold winter days and as well as for summer picnics. In fact, I had made it several years back for my daughter's 2nd b'day party (in July) which we celebrated at a nearby park.
Here's how I make the Corn Bhel.
3 cups frozen corn
1/2 cup onion - chopped
1/2 cup tomatoes - chopped
1/2 cup boiled potatoes - peeled and chopped
2 tsp oil
1 tsp cumin seeds
1/4 tsp asafotida
1 serrano pepper - chopped fine or 1/2 tsp red chilli pwd
2 tsp chaat masala
2 tsp salt or to taste
pinch of sugar
2 tsp lemon juice
Prepared or store bought green chutney and dates-imli chutney
For garnish - sev, fresh shredded coconut, chopped cilantro
Heat oil in a large non-stick wok. Fry the cumin seeds for 2 mins. Add the asafotida, green chilli and onions. Fry on medium heat for 5 mins. Add the tomatoes, potatoes, corn, salt, sugar and chaat masala. Mix well and cook till the corn gets slightly softened, about 5 mins. Take off heat. Add the lemon juice.
To serve warm, put the corn mixture in individual bowls, top with chutneys. Garnish with sev, shredded coconut and cilantro.
To pack for a picnic, mix the chutneys, coconut and cilantro into the corn mixture. Just before eating, top with the sev.
This Corn Bhel goes to the Only Chaat event at Foodelicious.