Adapted from a recipe for squash poriyal
(stir-fried summer squash) in Suvir Saran's Indian Home Cooking
Ruthlessly, brutally de-authenticized for your convenience and pleasure. *grin*
On my pantry cooking scale*, this isn't quite Pure Pantry, as it calls for frozen corn, so I'll put it in the Pantry On Ice section.
Lexi's Not-Really-New-Delhi-Style Corn with Coconut Milk
1-1/2 tablespoons grapeseed oil, coconut oil, or ghee
1-1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1/8 tsp turmeric
1 whole dried red chiles
1/4 fresh hot green chile, chopped
6 fresh or 8 frozen curry leaves, torn into pieces
1 pinch hing (asafetida (optional [but highly recommended]))
1/4 cup shredded unsweetened coconut
1 pkg (16 oz) frozen corn
1 small can coconut milk (165 ml/5.6 oz) [I use Chaokoh]
1/4 teaspoon salt, or to taste
Combine the oil and mustard seeds in a large wok, kadai, or frying pan over medium-high heat. Cover (the mustard seeds pop and splatter and will go all over the kitchen if you don't) and cook until you hear the mustard seeds crackle, about 30 seconds to 1 minute.
Add the cumin seeds, turmeric, dried and fresh chiles, and curry leaves, and the hing if using. (Stand back; the curry leaves spit when they hit the oil.) Turn the heat down to low, add the coconut, and cook uncovered, stirring, until the coconut begins to turn golden brown, probably less than 1 minute.
Add the corn and turn the heat back up to medium-high. Stir to mix corn with the spices. Add coconut milk and mix. Then cook, stirring occasionally, for 5 minutes. Add the salt and cook, stirring, until the corn is tender but still has some bite, 3 to 4 minutes longer.
Taste for salt and serve hot.
Serve with rice, dal
, and tortillas or chapatis
*Which I ought to write up one of these days.