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Makai Chevda (Corn Subzi)

December 6, 2010










3 cups grated fresh corn (about 6-7 corns cobs)—I don’t recommend this recipe with frozen or canned corn. 

6 tsp oil

2 green chilies chopped

2 tsp sesame seeds

2 tsp grated coconut

8-10 curry leaves

Dash (1/8 tsp) asafetida

½ tsp Mustard seeds

2 tsp crushed ginger

2 tsp salt (or as per taste)

¼ tsp red chili powder

¼ tsp turmeric powder

1 tsp lemon juice

Coriander leaves for garnishing

Cooking Method

  1.  Grate 6-7 corn cobs ( about 3 cups)
  2. Heat oil in a skillet (Tawa) on high heat.
  3. Once oil is hot enough add Asafetida, mustard seeds, curry leaves, green chilies, and ginger.  Cook for 30 seconds
  4. Add grated corn and stir to mix everything.  Reduce heat to medium.
  5. Cook for 2-3 minutes than add Salt, red chili powder, turmeric powder, coconut. 
  6. Mix well for another 7 minutes and stir frequently
  7. Add lemon juice and again mix well.
  8. Cook for another minute or 2 and remove from heat.
  9. Transfer Sabzi in a serving bowl and sprinkle with coriander leaves.  Server with warm Rotis

This is an authentic West Indian recipe (from state of Gujarat).  I have learned this recipe from my mother and grandmother.   This is sweet and savory dish that can be enjoyed with roti, toast or by itself.

2 Comments leave one →
  1. March 18, 2011 7:50 pm

    This looks like a great recipe, Meghna. We make lots of different corn curries but I’ve never made it this way. Looking forward to trying it when corn is in season!

    • March 18, 2011 8:47 pm

      Thanks Preena,

      Yeah this one of my favorite !! let me know How it turns out… I have tried making samosas with left over subzi and they taste awesome !

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