Name: BHUTTE KI SABZI recipe by Katy Messman at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: Corncobs/Bhutta 2 Nos.... cut into 2" roundels; Curd 1 cup; Besan/chickpea flour 2-3 tspns; Onions 2 chopped finely; Garlic paste 1tspn; Green chilli paste 1 tspn; Ginger paste 1/2 town; Red chilli powder 1/2tspn; Oil 2 tblspns; Jeera 1/2 tspn; Asafoetida/hing 1/2 tspn; Turmeric powder/Haldi 1/2 tspn; salt as per taste; Finely chopped coriander leaves for garnishing.

ABOUT BHUTTE KI SABZI RECIPE

This is a special monsoon recipe since we get bhuttas [corn cobs] during that time. Its loved and enjoyed by one and all

Ingredients Serving: 4

Corncobs/Bhutta 2 Nos.... cut into 2" roundels
Curd 1 cup
Besan/chickpea flour 2-3 tspns
Onions 2 chopped finely
Garlic paste 1tspn
Green chilli paste 1 tspn
Ginger paste 1/2 town
Red chilli powder 1/2tspn
Oil 2 tblspns
Jeera 1/2 tspn
Asafoetida/hing 1/2 tspn
Turmeric powder/Haldi 1/2 tspn
salt as per taste
Finely chopped coriander leaves for garnishing.

Instructions

.Firstly boil or pressure cook the cut corncobs in just 1/2 glass water up to 3 whistles. Don't throw away the broth, leave it aside.
Whisk the curd and besan together and keep aside.
Take a deep bottomed pan, heat oil and add Jeera and allow it to splutter. Add hing, and onions and saute till pink.
Add garlic, ginger, and chilli paste, saute lightly further. Lower the flame, add all the dry Masala powders and saute for a minute.
Add to it the curd and besan mixture, salt and the corn broth and bring it to a boil.
Add the boiled corn roundels and cook further till the gravy thickens and the oil surfaces.
Once its done rove in a serving bowl and garnish with coriander leaves and serve with hot chapatis. We had it with rice flour chapatis

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