Vaghareli Makai (Spiced Indian Corn)

Ingredients

• Red peppers

  Hot chili, raw

  2 pepper or 90g

• Garlic

  Raw

  2 clove or 6g

• Ginger root

  Raw

  1 tbsp or 6g

• Turmeric

  Spices, ground

  ¼ tsp or 0.6g

• Salt

  Table

  ¾ tsp or 5g

• Ghee Clarified Butter

  4th & Heart

  2 tbsp or 26g

• Spices Mustard Seeds

  Compliments

  1 ½ tsp or 6g

• Corn

  Sweet, yellow, raw

  3 cup or 435g

• Peanuts

  All types, dry-roasted, without salt

  ½ cup or 73g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Sesame seeds

  Seeds, whole, dried

  2 tbsp or 18g

Directions

1. Grind the chiles, garlic, ginger, turmeric, and salt into a paste using a mortar and pestle or mini food processor.
2. Heat the ghee in a wide skillet over medium heat. Add the mustard seeds and stir until they pop, about 1-2 minutes.
3. Add the corn kernels and cook, stirring frequently, until they start to become tender.
4. Mix in the peanuts, half of the cilantro, and half of the chile paste. Cook for another minute, then taste and adjust with more chile paste and salt if needed. Remove from heat and add a squeeze of lemon juice.
5. Serve garnished with the remaining cilantro and sesame seeds, with lemon wedges on the side.