Corn is mar­i­nat­ed in gar­lic, chan­don beni and pep­per—savoury down to the cob. The cur­ry it­self is es­pe­cial­ly de­li­cious when made with grate-and-squeeze, fresh co­conut milk. Do your­self a favour and go the ex­tra mile.

IN­GRE­DI­ENTS

4 corns on cob, cut in­to 2-inch pieces

1 bunch chives

6 leaves chan­don beni

4 cloves gar­lic

3 cups co­conut milk

2 ta­ble­spoons cur­ry

1 hot pep­per

2 to 3 pi­men­tos

1 ta­ble­spoon oil

½ tea­spoon black pep­per

Salt, to taste

For chunkay

2 cloves gar­lic, minced

1 pi­men­to, chopped

6 cara­poulay leaves, fine­ly chopped

1 small onion, fine­ly chopped

DI­REC­TIONS

1 Blend chives, chan­don beni, gar­lic, pi­men­tos and hot pep­per.

2 Add sea­son­ing to corn then, add black pep­per and salt; mix well.

3 In a large pot, heat oil and then, sauté chunkay in­gre­di­ents un­til gold­en-brown.

4 Add cur­ry then, add 2 ta­ble­spoons wa­ter im­me­di­ate­ly. Cook un­til wa­ter evap­o­rates and a paste is formed.

5 To the cur­ry paste, add sea­soned corn. Mix un­til all pieces are coat­ed with the cur­ry paste.

6 Let sim­mer for 5 min­utes then, add co­conut milk.

7 Bring to a boil and then, al­low to cook for 30 min­utes un­til corn is cooked through.

8 Serve over dhal and rice.