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Photo of BHUTTE KI SABZI by Katy Messman at BetterButter
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BHUTTE KI SABZI

May-25-2017
Katy Messman
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT BHUTTE KI SABZI RECIPE

This is a special monsoon recipe since we get bhuttas [corn cobs] during that time. Its loved and enjoyed by one and all

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Indian
  • Pressure Cook
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Corncobs/Bhutta 2 Nos.... cut into 2" roundels
  2. curd 1 cup
  3. Besan/chickpea flour 2-3 tspns
  4. onions 2 chopped finely
  5. garlic paste 1tspn
  6. Green chilli paste 1 tspn
  7. ginger paste 1/2 town
  8. red chilli powder 1/2tspn
  9. oil 2 tblspns
  10. jeera 1/2 tspn
  11. asafoetida/hing 1/2 tspn
  12. turmeric powder/Haldi 1/2 tspn
  13. salt as per taste
  14. Finely chopped coriander leaves for garnishing.

Instructions

  1. .Firstly boil or pressure cook the cut corncobs in just 1/2 glass water up to 3 whistles. Don't throw away the broth, leave it aside.
  2. Whisk the curd and besan together and keep aside.
  3. Take a deep bottomed pan, heat oil and add Jeera and allow it to splutter. Add hing, and onions and saute till pink.
  4. Add garlic, ginger, and chilli paste, saute lightly further. Lower the flame, add all the dry Masala powders and saute for a minute.
  5. Add to it the curd and besan mixture, salt and the corn broth and bring it to a boil.
  6. Add the boiled corn roundels and cook further till the gravy thickens and the oil surfaces.
  7. Once its done rove in a serving bowl and garnish with coriander leaves and serve with hot chapatis. We had it with rice flour chapatis

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