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Worldwide Locations

Spinach and Corn Bhaji




(Photo by selena lynn/Flickr)

(Photo by selena lynn/Flickr)

Ingredients

1 bunch spinach
2 ears tender sweet corn
1 tablespoon ghee
1 tablespoon oil
1 clove garlic, finely chopped
1 teaspoons finely chopped fresh ginger
1 teaspoon cumin seeds
1 teaspoon black mustard seeds
1/2 teaspoon nigella seeds
1 teaspoon salt or to taste

Directions

Wash spinach well, discard stems and steam the leaves for about 7 minutes. (1 small bunch English spinach will yield about 200 g (7 oz) cooked spinach.) Drain and chop the spinach. Slice niblets from the ears of corn, and scrape the milky portion from the cob.

In a wok or karhai heat the ghee and oil and gently fry garlic and ginger till golden. Add the various seeds and fry until they crackle and pop, then add spinach and corn, salt to taste and cook, covered, for 3 or 4 minutes. Serve with chapatis or cornmeal rotis.


Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

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