October 18, 2013

Makki Chi Bhaji (Corn in spiced gravy)

How to make Maharashtrian Makki Chi Bhaji (Corn in spiced gravy)

               If you are looking for something different than your usual accompaniments for your Roti or Rice, then look no further. This Maharashtrian (a state located in the western region of India) side dish made with fresh/frozen Corn, is your answer. The aromatic flavors of the Goda Masala, combined with the sweetness of the Corn & the tanginess of the lemon juice makes this a bold & aromatic gravy, to go with your meal. This accompaniment is capable of adding a punch, to your usual menu.

Maharashtrian Makki Chi Bhaji (Corn in spiced gravy)


2 cups, frozen sweet Corn (Or 3 fresh Corns, grated)
1 cup, finely chopped Onion
1 cup, Tomato Puree
Kashmiri Chilli Powder - 1/2 Tsp (Optional - If you want to make it extra spicy)
Finely chopped, Ginger - 2 Tsp
Finely chopped, Garlic - 2 Tsp
1 cup, milk
Oil - 1 Tbsp
Goda Masala powder- 2 Tsp (Commonly available in Indian stores)
Turmeric Powder - a pinch
Kasuri Methi - 1 Tsp
Salt - as needed
Lemon Juice - 1 Tsp

Maharashtrian Makki Chi Bhaji (Corn in spiced gravy)

  • Heat a kadai with oil, add onions & saute till golden brown; add ginger & garlic - saute.
  • Add Tomato puree, Corn & cook for a few minutes then add the chilli powder (if using), Goda Masala, salt, Turmeric powder, stir & cook for few minutes until you get good aroma.
  • Add the milk & stir, check seasoning & finally rub the kasuri Methi in between your palms & drop it in the kadai.
  • Turn off the heat, add the Lemon Juice, stir & serve hot with Milk Puri's , Tandoori Roti, Naan or Rice.


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