This is an old style Gujarati corn-on-the-cob curry, traditionally cooked in a chickpea flour and yoghurt sauce and sometimes Mum would add crushed peanuts and coconut milk “tui” for a change and unlike my MaaIL’s recipe it doesn’t have onions, ginger or garlic and can be cooked using ingredients found in any Indian pantry. 

Slightly sweet and with a spicy creaminess but clean enough to indulge  – it’s just right for a Sunday evening with spicy puris.

Swap out the Greek yoghurt with a plant based one to make this vegan.

Ingredients:

• 4 corn cobs, fresh or frozen cut into 3 or 4 pieces
• 4 tablespoons olive oil
• 1/8 teaspoon asafoetida (hing)
• 1 teaspoon whole cumin seeds
• 1 cup Greek yoghurt, whipped 
• 1.5 tablespoons gram flour / chickpea flour
• 1/2 cup unsalted roasted peanuts, finely crushed or ground  (optional)
• 11/2 teaspoons salt
• 1/2 teaspoon turmeric powder
• I -2 Thai green chilli peppers, slit
• 1/2 teaspoons red chili powder
• 1 teaspoon white sugar 
• 2 & 1/2 cups water (or half water and half coconut milk)
• 1/2 cup cilantro, finely chopped
• 1/2 lemon, squeezed

Directions:

1. Start by husking the corn, removing any silky strands, and cutting it into 3 or 4 pieces, depending on the size of the cob. Bring water to a boil in a pan, add the corn, and cook for 6-7 minutes, or until tender.
   
   
2. Once cooked, drain and set aside.
   
   
3. Grind the peanuts using a spice grinder, food processor, or mortar and pestle, then set them aside.
   
   
4. In a large pot with a lid, heat oil over medium heat. Once hot, add asafoetida and cumin seeds and let them splutter. Next, add chickpea flour, stirring continuously to break up any lumps.
   
   
5. Cook for 3-4 minutes, or until the flour turns a light pinkish-brown. If using ground peanuts, add them now and reduce the heat. Stir for another 5 minutes to combine.
   
   
6. Add yogurt, turmeric, red chili powder, slit green chilies, salt, and sugar to the pot. Stir well, then slowly pour in 2 cups of water, adding the remaining half cup if needed.
   
   
7. Keep stirring to break up lumps and achieve a smooth consistency.
   
   
8. Add the cooked corn to the pot, cover, and cook for 8 minutes, allowing the sauce to thicken to the consistency of heavy cream.
   
   
9. To perk up the flavors, Squeeze some fresh lemon juice over the dish, give it a final stir, and garnish with chopped cilantro.
   
   
10. Serve with thicki/ spicy puris or parothas

Note:

Over time, as Indian settlers made their home in East Africa, the dish evolved to include peanuts, adding a delightful depth of flavor.

Makai nu Shaak does not include onions, garlic, or ginger, as Gujarati cuisine is deeply influenced by Jainism, where vegetarianism is strictly followed and the use of root vegetables is avoided.

I love seeing your creations, so post a picture, tag @spicymemsahib  and hashtag #nadiasmeza