Corn Bharta
Chargrilled corn minced and cooked with onion and tomato to make a delicious sweet, spicy and tangy bharta. It goes well with roti or paratha.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Indian
- 4 Tbsp Mustard Oil
- 1 Tsp Garlic
- 1/2 Cup Finely Chopped Onion
- 3/4th Cup Finely Chopped Tomatoes
- Boiled Corn
- Salt to taste
- 1 Tsp Red Chilli Powder
- Coriander leaves
Char Corn on Cob –
Peel and boil corn on cob for 2 whistles in a pressure cooker.
Open the pressure cooker only when steam is released by itself.
Let it cool down.
Cook the bhutte on an open flame until charred evenly.
Make sure to keep rotating every now and then.
Let it cool down, separate the corn shells from the cob.
Grind coarsely and set aside.
Making Masala –
Smoke mustard oil in a clay handi or wok. Switch off the flame and let it cool down a bit.
Switch on the flame. Add finely chopped garlic and cook for a min.
Next add finely chopped onions. Keep cooking until golden brown.
When done, add finely chopped tomatoes. Give it a nice mix.
Cover and cook for 4-5 mins. Stir in between.
Uncover and cook till it starts to leave oil from sides and nicely done.
Add in salt and red chilli powder. Mix well.
Now add coarsely grounded corn and give it a nice mix.
Cook for 4-5 mins on a low flame to make sure all the flavours are nicely infused.
Finish it with coriander leaves.
• Cook on a low flame for the best results.
• Adjust spices as per taste.
• Make sure to smoke mustard oil before adding any ingredients, else it will give raw smell and taste.