Indian Curried Corn and Tomatoes
1 – 2 tbsp. extra virgin olive oil for frying
½ tsp. cumin seeds
½ tsp. mustard seeds
2 cloves garlic, chopped
1 hot green pepper, or to taste
½ red onion, chopped
Two ears of corn, remove kernels with sharp knife over a bundt cake pan to catch the kernels.
½ green bell pepper, chopped med.
2 tomatoes, chopped med.
Indian Curry Spice Mix
1/2 tsp. red chile pepper, ground
1/2 tsp cumin seeds, ground
1/2 tsp coriander seed, ground
Sauté onions in heated oil with cumin and mustard seeds.
Cook 2 min. Add onion and cook until just soft. Add garlic, then corn, green chile, red pepper, in the fry pan and cover.
Add curry spice mix and cook for 5 minutes.
Add tomatoes and cook until heated through on medium heat up to 15 min. Season with coarse kosher salt and fresh ground pepper.
For the chicken portion of this dish, please refer to the “I Can’t Believe There’s No Butter…Butter Chicken” recipe.