As promised, Mushroom and Corn with Cilantro (Coriander) or Khumb makki hara dhania is the dish that Dad cooked for us during his visit to Sydney from Ajoy Joshi and Jay Purser’s book; Indian Home Cooking. Happy Birthday Dad 🙂
2 ears (cobs) of corn
2 tsp vegan margarine
3 tbsp vegetable oil
½ inch (12mm) cinnamon stick
2 green cardamom pods
2 whole cloves
2 yellow (brown) onions, chopped
½ tsp salt, plus extra salt to taste
1 tsp finely grated fresh ginger
1 tsp crushed garlic
1 tsp chilli powder
1 tbsp coriander seeds, crushed
1 tsp ground turmeric
1 large tomato, unpeeled, finely chopped
1lb (500 gram) small button mushrooms, wiped clean
Juice of ½ lemon
¼ cup (1/3 oz/10 gr) chopped fresh cilantro (coriander)
Use a sharp knife to remove kernels from ears of corn. In a large saucepan, melt vegan margarine over medium-high heat. Add corn and cook, stirring, until softened, 2-3 minutes. Remove to a small bowl and set aside.
In same pan, heat oil over medium-low heat. Add cinnamon, cardamom and cloves, and cook, stirring, until fragrant, about 30 seconds. Add onions and ½ teaspoon salt, and cook, uncovered, stirring often, until onions are dark golden brown, 10-15 minutes.
Add ginger and garlic, and cook, stirring, for 30 seconds. Add chili powder, coriander and turmeric, and cook, stirring often, until fragrant, about 30 seconds. Add tomato and cook, stirring often, until tomato is soft, about 5 minutes. Add mushrooms and corn, and cook, tossing occasionally, until mushrooms are slightly soft, 5-10 minutes. Add lemon juice and add salt to taste if necessary. Add cilantro and toss gently. Serve hot.
Serves 8-10 as part of an Indian meal.