Golden gram flour sauce, spiced with cumin and coriander and accentuated with chillies, mingles with the sweet, milky taste of corn kernels to create this enticing dish, Makki Ke Dane Ki Kari. Canned corn kernels can be used instead of frozen ones, but drain and rinse them well beforehand.
You can use fresh corn when it is in season. Remove the green outer leaves, stand the corn on its end and run a sharp knife down the side to slice off the kernels. You will need 6–8 corn cobs, depending on their size.
Per portion Energy 258kcal/1068kJ; Protein 6.9g; Carbohydrate 16.7g, of which sugars 7.6g; Fat 18.7g, of which saturates 5.6g; Cholesterol 5mg; Calcium 8-mg; Fibre 3.2g; Sodium 1165mg.
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