Sweet corn snack

Makyachya danyanchi Usal
                           sweet corn snack

I first tasted this dish at my uncle's place in BeLgaon. It was white corn or maka not the sweet corn/american corn what we usually get in Mumbai nowadays. White corn is available only in rainy season. The dish tastes best with white corn as they are not very soft and tender like sweet corns. (at least you can select the matured ones) While using maka you have to roast it slightly on the gas or pressure cook for 5-7 minutes so that you can easily grate them. In case of sweet corns you have to take the corns out of the cob & then run in the mixie once or crush them using khalbatta or mash them with laddle.

Ingredients
1 cup peeled & crushed corns
salt  & sugar to taste

Tempering
2 tsp oil
1 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
2 green chilies slit
4-5 curry leaves

Garnishing
Freshly grated coconut
chopped coriander leaves
lemon juice


Method
1.Heat oil in the kadai.
2.Add tempering ingredients.
3.As they sizzle add mashed corn and spray some water. Cover the pan.
4.Add salt and sugar to taste.
5.Garnish with coconut and coriander. Squeeze in some lemon juice.

6.Serve hot.

Note
You can add 1 chopped onion in the tempering for a change in taste.