SO­MA­LIA CO­CONUT CUR­RIED CORN

Woman's Era - - Editorial -

IN­GRE­DI­ENTS:

2 corn on cobs 300 ml co­conut milk 1 tsp turmeric pow­der 1 cup to­mato sauce 3 tbsp olive oil 1 chopped onion salt to taste

METHOD

Peel and cut your corn into de­sired serv­ing sizes . Heat oil and fry the onions till translu­cent. Heat 100 ml of water and add the corn cobs which have been cut into 3 pieces each (the size will de­pend on how you want to eat your corn). Mix in the co­conut milk, turmeric and cook on very low flame till the corn and onions are cooked through. Serve hot. We

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.