Ingredients

• 4 corncobs
• 3 green chillies
• 2 tbsp - fresh scraped coconut
• 2 tbsp - oil
• 1 lime juice
• 1 tsp - mustard seeds
• ½ tsp - turmeric
• ½ tsp - asafetida
• a few sprigs coriander, finely chopped
• salt and sugar to taste

How to Make Makya Chi Usal (Spiced Corn)

• Grate and scrape the corn off the cob into a mixing bowl.
• Add a pinch of salt to it. Oil a small baking tin or flat steel pan.
• Put the corn in it and place in a pressure cooker or rice cooker.
• Cook, tightly covered, for 10-15 minutes.
• Then allow the cooker to cool. When you open the cooker, you will find the corn has collected in a lump.
• Break it apart with your hands. Heat the remaining oil in a wok and when hot, pop in the mustard seeds, asafetida, green chillies and turmeric.
• Add the corn and stir-fry for about 10 minutes.
• Spoon into a serving dish and squeeze lime over the dal.
• Garnish with coriander and corn and serve with any marathi bread or sandwich bread or plain as a snack.