Dhokla Corn Subzi

Preparation Time: 10 min.
Cooking Time: 30 min.
Serves 6.
Ingredients

• 1 1/2 cups Khatta Dhoklas, cut into small pieces
• 1 1/2 cups boiled sweet corn kernels (makai ka dana)
• 10 to 12 baby potatoes, boiled
• 1 tsp cumin seeds (jeera)
• 2 green chillies, chopped
• 1/2 tsp chopped ginger
• 4 large sized tomatoes
• 1 tsp chilli powder
• a pinch of sugar
• salt to taste
• 4 tbsp oil
• oil for shallow frying

For the garnish

• chopped coriander (dhania)

Method

1. Put the tomatoes in boiling water for 10 minutes. Remove and blend into a puree.
2. Heat a little oil in a shallow frying pan, add the dhoklas and cook until slightly pink in colour. Remove.
3. Heat half of the oil and fry the potatoes. Remove and deep aside.
4. Heat the remaining oil in the frying pan and add the cumin seeds. When they crackle, add the green chillies and the ginger and fry for a few seconds. Add the tomato puree, the chilli powder, sugar and salt cook for a few minutes.
5. Add the corn and potatoes and cook for a few minutes.
6. When you want to serve, serve hot topped with dhoklas and coriander.