Ingredients

• 200 gms - shelled corn kernels
• 100 gms - onion, chopped
• 100 gms - tomatoes, chopped
• 30 gms - ginger-garlic paste
• 15 gms - red chilli powder
• 5 gms - turmeric powder
• 15 gms - coriander seeds powder
• 30 gms - yoghurt
• 300 gms - cashew nut powder
• 5 gms - fresh coriander leaves
• 2-3 green chillies, slit
• Salt to taste

How to Make Makkai ka bharta

• Boil the shelled corn kernels till soft and keep aside.
• Take a heavy bottomed pan, place over high heat and add the oil.
• Add the onions and saute till they turn brown.
• Add the red chilli powder, turmeric powder and tomatoes and saute for 10 mins.
• Add the coriander seeds powder and beaten yoghurt.
• Cook till the tomatoes lose all the moisture and the yoghurt is cooked.
• Add the corn kernels and cook for 10 mins.
• Add the garam masala powder and chopped fresh coriander.
• Serve hot.