For cooking corn sabji, one should typically follow the indian method though one can make it in different ways if one were to try various international styles.
1. Grate 6-7 fresh corn cobs ( about 3 cups)
2. Heat oil in a skillet (Tawa) on high heat.
3. Once oil is hot enough add Asafetida, mustard seeds, curry leaves, green chilies, and ginger. Cook for 30 seconds
4. Add grated corn and stir to mix everything. ..
Peel bottle gourd and cut into small cubes.
Keep them in salted water to avoid discolouring.
Heat ghee in a pan and fry cumin seeds, cinnamon, cloves and pepper corns.
When cumin seeds turn brown, add bottle gourd cubes.
Stir for two minutes.
Add green ..
Clean, wash and wipe karela absolutely dry. Remove half a centimeter from both ends. Slit and keep aside. Mix red chilli powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt. Stuff the karela/bittergourd with this masala. Keep ..
