By Devi Poojari
June 13, 2024
As the indigenous bhutta or corn makes its foray into vegetable markets during the monsoon season, enjoy making this delicious corn bhel at home in the evenings. Whether you prefer to roast your corn kernels or boil it, be assured that the flavours will impress you.
½ cup corn kernels, boiled 1 small onion, chopped ½ cucumber, chopped 1 tomato, chopped 2 tablespoons chopped coriander ¼ cup pomegranate seeds 2 teaspoons mint chutney ¼ teaspoon kala namak ¼ teaspoon chaat masala 1 teaspoon tamarind chutney Juice of ½ lemon 1 tablespoon roasted peanuts Sev, for garnish Salt, to taste
Combine all the ingredients except the sev in a bowl and toss well to combine.
Refrigerate for 20-25 minutes before garnishing with crunchy sev.
Serve chilled or at room temperature.