1 pack - frozen sweet corn kernels (removed from the cobs)
3 tbsp - freshly grated coconut
1-2 - jalapeno peppers, finely chopped
a few leaves - cilantro, chopped fine
2 tsp - lime juice
salt to taste
How to Make Chatpatta Corn
Heat 2 tsp of oil in a wok. Add 1 tsp of mustard (optional). After it splutters, add green chillies and fry them. Add the corn and stir well on high. Let the water dry up (frozen kernels have some amount of water in them)
Add coconut and lime juice, and mix well.
Garnish with cilantro and serve. Goes well with masala peanuts and red wine.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.