Corn on the Cob Curry

The Farmer's Market is full of corn and I thought of making something other than the usual grilled corn, corn salsa, corn relish and all the other corny stuff. Here's something very different. It is great fun to dip the corn in the gravy and suck on the cob - enjoy!

INGREDIENTS:                                                                   Serves 4-6;  Prep time 25 mins; Cook time 30 mins

      The Spice Paste - 

1. Fresh grated coconut - 75g
2. Chopped onion        - 75g
3. Roasted, skin removed, peanuts - 75g
4. Dried red chillies - 2
5. Garlic cloves - 3
6. Roasted coriander powder - 2 tsp
7. Roasted cumin powder - 2 tsp
8. Sesame seeds, roasted -3 tsp
9. Tamarind paste - 1/2 tsp
10. Salt - 1.5 tsp or to taste
11. Sugar or jaggery - 1.5 tsp

• Shucked corn on the cob, cut in 1"- 1.25" rounds - 4
• Oil- 1 tbsp
• Bayleaf - 1
• Cloves - 6
• Cinnamon - 1"
• Green cardamom - 4
• Cilantro to garnish

PROCEDURE:

•  In a blender, add all the ingredients for the spice paste( from 1 to 11) and grind to a fine paste with a little water. Keep aside.
•  In a large skillet or deep pan, heat oil. Add the whole spices - bayleaf, cloves, cinnamon and green cardamon.
• Add the above ground paste to the oil and fry the paste till fragrant and till oil leaves and separates from the spice paste.( See the photo)

• If the paste starts sticking to the bottom of the pan add a tsp of water. The sauteing of the spice paste takes about 3-5 minutes.
• Thin out with a cup of water.
• Add the corn rounds in a single layer to the above. (See photo)

• If need be, add in about 1/2 to 1/4 cup of water. Cover and cook on low heat for about 20 minutes or till the gravy is reduced, but coats the corn and the corn is ready to eat.
• Check the seasonings and add any if needed.
• Garnish in with cilantro and serve with flat  bread or rice.

NOTE- the same spice paste could be used to make different curries. Try stuffing small green or purple eggplants( make cross wise slits till 3/4th way down on the eggplant, keeping the stalks intact) and follow the above 5 steps. You could even omit the whole spices. This is would be a variation of a very famous eggplant preparation called ' Bahgare Baingan'.