Vaghareli Makai (Spiced Indian Corn)

Ingredients

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  ¾ tsp or 5g

• Ghee

  Carlini

  2 tbsp or 28g

• Mustard Seed

  Castella

  1 ½ teaspoon or 150g

• Corn

  Sweet, yellow, raw

  3 cup or 435g

• Peanuts

  All types, dry-roasted, without salt

  ½ cup or 73g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Sesame seeds

  Seeds, whole, roasted and toasted

  2 tbsp or 30g

Directions

1. In a mortar and pestle or mini food processor, grind the chiles, garlic, ginger, turmeric, and salt into a paste.
2. Heat the ghee in a wide skillet. Add the mustard seeds and cook, stirring until they pop, about 1-2 minutes.
3. Stir in the corn kernels and cook for a few minutes, stirring frequently, until they start to feel tender.
4. Stir in the peanuts, half of the cilantro, and half of the red chile paste. Cook for another minute, then taste. Add more chile paste and salt if desired. Remove from heat and add a squeeze of lemon juice.
5. Serve garnished with the remaining cilantro and sesame seeds, with lemon wedges on the side.

Similar Foods

• Indian Street Corn Salad