In here however, I am using the corn kernels to make a simple quick side summer dish. I like to add hing to avoid gas forming and to pacify the Vatta effect of corn. This dish goes well serve with fresh avocado, steam asparagus and basmati rice.
If you need to replace ghee, use coconut oil and add at the end 3 tsp of coconut cream to give a creamy consistency to the dish.
- 2 tablespoons ghee
- 2 teaspoons cumin seeds
- 2 teaspoons mustard seeds
- 1 tsp coriander powder
- 1 tsp of pomegranate powder or amchur if you don't have a tangy spice.
- ¼ cup diced leek
- 1 teaspoon hing
- 2 teaspoons freshly grated ginger
- 1 ½ cups fresh, uncooked corn kernels
- 1 handfuls fresh coriander to add at the end
- ½ cups milk ( if you are using ghee) or coconut milk (whichever you prefer)
- salt to taste
In a large pan warm the ghee on medium heat. Once warm, add the cumin seeds, mustard seeds, hing,pomegranate,coriander powder and ginger. Coat the spices well, and wait for them to begin sputtering.
Then add the leeks and cook for about 7 minutes or until they golden. Once they reach this point,add the fresh corn kernels and cook for 3 minutes, add the milk, salt and simmer for 2 more minutes.
Top it off with some salt and fresh coriander to taste, and you are all done! Serve with basmati rice.