Methi corn tomato subzi

Fresh corn is available in market now. When fresh, the corn is very tender and sweet to taste. Due to the COVID situation, there is a lot of awareness about eating the right kind of food! Fresh green vegetables supply a lot of fibre and other nutrients. 

To the methi and corn, add some diced tomatoes and you get a very attractive subzi with the Tricolour of our Indian Flag! 

This time my recipe is with tomato, corn and methi leaves! Celebrating Indian Independence Day!!

If methi leaves are not available, you may use any other green leafy vegetable like palak. 

                                     

                                     

                                     

                                            

                  

                           

                                 

 Ingredients:

• 1 bunch fresh or frozen methi leaves ( Fenugreek)
• 1 cup fresh sweet corn
• 2 medium tomatoes, diced
• 1 large onion
• 3 Teaspoons oil
• 1 Teaspoon red chili powder
• 1 Teaspoon garam masala
• 1/2 Teaspoon jeera powder
• 1 Teaspoon jeera seeds
• Salt to taste

Directions:

1. Wash and clean methi leaves.
2. Discard the hard stems.
3. Chop the leaves coarsely. (About one to two cups)
4. Shred the corn ( About a cup)
5. Clean and dice the onion.
6. Dice the tomatoes.
7. Heat oil in a thick pan.
8. Add jeera seeds.
9. Add onion and stir well.
10. When onion pieces turn translucent, add shredded corn.
11. Stir well.
12. Cook for 2 or 3 minutes.
13. Add half cup water.
14. Add methi leaves. Keep stirring.
15. Add masala ingredients.
16. Add more water according to taste.
17. Cook for 4 to 5 minutes.
18. When the corn is soft to touch, remove from heat.

Note: 

If methi (fenugreek) leaves are not available, the same recipe can be made using any green leafy vegetable like Palak or spinach etc. Before removing from heat, a spoon of Kasuri methi (dried methi leaves) can be added. Rub the kasuri methi in your palm and add the powder to the subzi. Cook for a minute.

Vakkaya North Indian style pickle ( Karuvanda North Indian style pickle)

Vakkaya is well known as Karuanda in Hindi and also Bengal Currant. It is also known as pickle berry! The fruit is quite tangy. Variety of chutneys and pickles are made using these fruits. Vakkaya contains pectin and accordingly is a useful ingredient in making jelly, jam and chutneys.

Vakkaya is a rich source of iron, so sometimes it is used in treatment of anaemia. It contains a fair amount of Vitamin C. The fruits are available during monsoon season. Ripe fruits exude a white latex when severed from branch.

Vakkaya is very similar to cranberries, available in USA at Thanksgiving time. Many Indians who reside in USA, use cranberry as an equivalent in many vakkaya recipes.

In this recipe, I made a pickle with ingredients like saunf, dhania, kalonji etc. which are used in North Indian pickle making.

                                       

                                   

                                                                           

   Ingredients:

• 1 Cup vakkaya cut into pieces and deseeded
• 3 Tablespoons saunf (fennel seeds)
• 2 Tablespoons dhania (coriander seeds
• 1 Teaspoon methi seeds (frnugreek)
• 1 Teaspoon mustard seeds
• 1 Teaspoon kalonji
• 1 Teaspoon turmeric powder
• 2 Teaspoons chili powder
• Salt to taste
• A pinch of hing (asafetida)
• About a cup oil

Directions:

1.      Wash and clean the vakkaya.
2.      Cut the vakkaya into 4 pieces (lengthwise).
3.      Deseed the pieces.
4.      Set aside.
5.      Heat a thick pan and add saunf seeds. 
6.      Roast all the seeds separately and leave them to cool.
7.      Heat 4 to 5 Tablespoons of oil in the pan.
8.      Add the vakkaya pieces and cook them for 3 to 4 minutes.
9.      Keep stirring.
10.      When the pieces are slightly soft, turn the heat off.
11.      Grind all the roasted seeds in a grinder.
12.      Coarseness of the powder can be according to your taste.
13.      Add turmeric powder, chili powder and salt to the ground mixture.
14.     Mix well.
15.     When the pieces are cool, add the powdered mixture and stir well.
16.     Set aside for a few hours,
17.     Heat the rest of the oil, add a spoon of mustard seeds and hing.
18.     Pour it over the vakkaya mixture.
19.     Cover and leave it for a few hours.
20.     As the pieces are slightly cooked, the pickle can be eaten soon after it is made. 
21.     Kind of instant pickle!