Corn Curry

Amazing summer time delight for those vegetarian guests...
This is also called Akkhakand (Story of the corn) in some regions.

Ingredients:

• 9 medium sized corn on cob
• 2 cups thick curd
• 1 cup ghee
• 6 garlic pods
• 1" daalchini
• 1leaf tejpatta
• 2 cloves
• 1 long dry red chilly
• 1/2 tsp turmeric pwd
• salt to taste
  

Method:

1. Break or cut 3 of the corncobs into 9 pcs
2. Deep fry these till golden, in the 1 cup ghee
   
3. Grate the remaining 6 corncobs and keep aside (Beti: I simply used the canned corn and washed it thoroughly before grinding thickly)
   
4. Mix in 1 cup curd, turmeric pwd, crushed garlic and salt with the grated corn.
5. Smoothen the other cup of curd and keep aside
   
6. Heat leftover ghee in a medium depth non-stick pan or wok. Add the cloves, daalchini, tejpatta red chilli
7. Add the grated corn and dahi etc mixture
   
8. Saute till it thickens (Ma: Make sure it is thick gravy but not thick enough to get lumpy. Keep stirring it to make sure the consistency remains good)
   
9. Add rest of curd and the fried corn pieces
10. Add some water and cook for 5 minutes
11. Serve hot with lemon juice and tandoori roti/haath ka roti/naan

Ma: This dish is a real lip-smacker

Beti: Mom, to cut the amount of ghee used, I steam the bhutta in a pressure cooker before frying it. I wipe each cob with ghee and saute it in a non-stick shallow pan for a while till the entire thing turns brownish.

Ma: That is an excellent way of doing it but for parties etc where this dish becomes the main course and you need some heavy food, try not to cut on the ghee too much. This dish is made for around 8 to 12 people which means very little ghee goes to each individual.

Beti: This has been my forever faviorite Mom. Thanks