Tawa Makai (Corns Pan-Fried In Spices)

• 1/2 cup chopped onion
• 1 1/2 cups baby corn
• 1/2 cup tomato paste
• 1/2 teaspoon coriander seed
• 1/2 teaspoon cumin seed
• 1/2 teaspoon dried fenugreek leaves (kasoori methi)
• 1 tablespoon fresh coriander leaves, chopped
• 1 green chili, chopped
• 1 teaspoon sliced gingerroot, soaked in
• 1 tablespoon vinegar
• 1/2 teaspoon red chili powder
• 3 teaspoons ghee
• oil, to deep fry, as required

1. Deep fry baby corn in oil in a wok.
2. Drain excess ghee on a clean kitchen paper towel. Keep the deep fried baby corns aside.
3. Heat 3 tsps. ghee on a griddle.
4. Add corriander and cumin seeds.
5. Stir-fry for a few minutes.
6. Add green chilli, ginger and onions.
7. Saute until golden brown.
8. Add red chilli powder and tomato paste.
9. Saute for 5 minutes.
10. Fold in the deep fried baby corn.
11. Saute for 3 minutes.
12. Remove from heat.
13. Garnish with corriander leaves and ginger juliennes soaked in vinegar.
14. Serve hot with rotis or naan or parathas.
15. Enjoy!

onion, baby corn, tomato paste, coriander seed, cumin, fenugreek leaves, fresh coriander leaves, green chili, gingerroot, vinegar, red chili powder, ghee, oil

Taken from www.food.com/recipe/tawa-makai-corns-pan-fried-in-spices-165676 (may not work)