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| What You Need: |
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1 teaspoon yellow mustard seeds
1/8 teaspoon fenugreek seeds
2 tablespoons Ghee or butter
¼ teaspoon red pepper flakes
¼ teaspoon ground dried ginger
½ teaspoon asafetida (optional)
2 cloves garlic, peeled and minced
2 medium yellow onions, peeled and chopped
2 tablespoons water
¼ teaspoon turmeric
4 jalapeno peppers, seeded and chopped
20 ounces frozen com kernels, thawed and drained
2½ cups Homemade Yogurt or yogurt from the market
1½ tablespoons butter
GARNISH
1 tablespoon chopped fresh coriander
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| How To Cook: |
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1. In a small covered frying pan, toast the mustard seeds and fenugreek in 1 teaspoon of the ghee. Use a lid on the pan, as the mustard seeds will pop.
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2. Place in a mortar and add the red pepper flakes and ginger. Pound into a paste; set aside. Heat a 4-quart saucepan and add the remaining ghee, asafetida, and garlic.
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3. Saute for a couple of minutes and add the onion, then saute until golden brown and tender. Add the water, pounded ingredients, and turmeric. Cook a few minutes longer.
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4. Add the jalapenos, corn, yogurt, and butter. Simmer for 5 minutes.
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5. Garnish with chopped coriander.
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