Saturday, October 5, 2013

Corn Tomato Bharta

Yum


Grilled juicy Tomatoes. Boiled Sweet Corn. Fresh Spices. A marriage made in HEAVEN!

The sweetness of the corn marries well with the tanginess of the tomatoes and the sprinkling of spices, just make this Corn Tomato Bharta so delicious.



It was fate that make me sample this Corn Tomato Bharta. We planned to eat at a particular restaurant but the long winding queue of people waiting to be seated, made us change our mind and go to a new place. Since, we'd never heard of Corn Tomato Bharta, we decided to take a chance and try it. Try it, we did. Love it, we did.

How can I sample something new and not try to make it myself? I tried many versions and finally settled on this recipe.



Use frozen or fresh sweet corn depending on the availability. You can either grill the tomatoes in the oven or on a direct flame. My sister does it slightly differently, she heats oil in a pan and adds the whole tomatoes, covers and cooks on low flame until the tomatoes melt into themselves. Try that if you please.

Corn Tomato Bharta


Indian curry made with grilled or roasted tomatoes and sweet corn

Recipe Type:  Side
Cuisine:          North Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:              Serves 3-4

Ingredients:

3 Tomatoes
1/2 cup Sweet Corn
1 small Onion
½” piece Ginger
1-2 cloves Garlic
1-2 tsp Red Chilli Powder
½ tsp Turmeric powder
1 tsp Cumin powder
1 tsp Coriander powder
½ tsp Sugar
3-4 tsp Oil
½ tsp Cumin seeds
Salt
Water

Method:

  • Grill the tomatoes in an oven for 20 mins. Turn them every 7-8 mins. Alternatively, arrange them on a skewer and grill them over an open gas flame until the skin is charred and the tomato softens.
  • Allow the tomatoes to cool, then peel and puree them.
  • Boil the corn until done. Takes around 4-5 mins in the microwave.
  • Grind the onion, ginger and garlic together until fine
  • Heat oil in a pan and add the cumin seeds
  • Once the cumin seeds brown slightly, add the onion-ginger-garlic paste and fry until it turns light brown
  • Add the tomato puree and add the red chilli powder, turmeric powder, cumin powder and coriander powder.
  • Cook until the oil separates or for 8-10 mins on low flame while stirring frequently
  • Add water to achieve the desired consistency and cook for another 2 mins
  • Add the salt and corn and simmer for 1 min
  • Serve hot with rotis

3 comments:

  1. I made this recipe at our Apartment potluck and it was a huge hit :).
    In any potluck, somehow food always remains, it could be that in tasting so many items, no one eats much or people cook a lot so that we should not fall short of food.
    This potluck was a ladies only affair on a nice sunday afternoon and since my husband and my FIL had an early lunch to let me and my MIL enjoy our potluck without worry about hungry men back at home,the dish was not yet ready.However,I knew it would remain and they could have it at dinner time.
    But I was in for a surprise at the end of it, because my corn and tomato bharta was the only item which was over and everyone was asking me for the recipe.
    I made one change though, which was also suggested to me by my sister of course ( she loves cooking and experimenting with new falvours and I am a critic for her, being an extremely fussy eater).
    I eliminated the onions and added milk and milk cream instead.

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  2. So simple and so delicious :)
    Love the spices you used here!

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    Replies
    1. Thanks Evi! I do love my spices.

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