Makai Subzi with Paratha

As you all know now is the season of sweet corn. On roadside you will see laari walas with sweet corn and children, couples, oldies infact all of us enjoying masala hot sweet corn in rains. I am not making a corn chat or salad.

But sweet corn on laari tempted me to have makai sabzi with paratha for dinner. So here’s how I made it...

Preparation time: 5 minutes to cut vegetables, 5 minutes to chop and grind add 5 minutes to make dough simultaneously you can pressure cook the corn

Cooking time: 5 minutes to cook vegetable and 15 minutes to make paratha’s

Serves: 3

What goes in for makin Makai Subzi:

Sweet corn, boiled- 1 big sized

Carrot, diced and boiled- 3 tbl spn

Peas, diced and boiled- 2 tbl spn

French beans, diced and boiled- 3 tbl spn

Malai- 2 tbl spn

Cashew powder- 2 tbl spn

Ginger-green chilli-garlic paste- 1 tbl spn

Tomato, finely chopped- 1 small sized

Onion, finely chopped- 1 medium sized

Oil- 1 ½ tbl spn

Turmeric powder- ½ tbl spn

Red chilly powder- ½ tbl spn

Salt to taste

How did I make Makai Subzi:

First of all boil sweet corn in pressure cooker for 6-7 whistles with pinch of salt in it. Drain off the water and let it cool.

Side by side dice vegetables and boil them as well. Drain off the water. You can put vegetables and corn together in a cooker as well.

Also chop onions and potato in a chopper. And grind ginger, green chilli and garlic in a grinder.

Take a kadai and put oil in it. Prepare it for tempering. As oil heats up, lower down the flame. Sauté ginger-garlic-chilli paste and chopped tomato & onion for about 2 minutes. Then add boiled corn and vegetables, malai, cashew powder, turmeric powder, red chilli powder and salt to it. Season generously. Let it cook for 3-4 minutes.

[Foodies’ Note: The malai is nothing else but the malai which gets formed over milk. Mom has taken out all those malai and kept in a deep cooking pot in a refrigerator from which she prepares ghee.]

Garnish with coriander leaves.

It is ready to be served with chapatti or paratha.

How did I make paratha:

Take a wide bowl to make dough. In the wheat flour, put a little salt, cumin seeds and malai. Keep on adding water little by little till the dough becomes soft and pliable. Add less water as malai will already make it soft as you knead it. Divide it into equal portions and make rounds.

Roll the dough like you make a chapatti. And cook on tawa with ghee till both the sides turn golden brown.

Enjoy hot paratha with delicious and simple to make makai subzi.