Food Talk
 Corn flair

Baby corns add appeal to vegetable delicacies, writes Pushpesh Pant

"Hari thi manbahri thi, laak moti jari thi, raja ji ke baag mein dushala orhe khari thi, kacche pakke bal hain uske mukhara hai suhana" and so on is how "Princess corn" is honoured with song and dance in the old Hindi film song that itself is a take off on a popular riddle from the folklore of our heartland.

It is in winters that Punjabis indulge their passion for makki ki roti and sarsaon da saag. Elsewhere too in India, corn is enjoyed seasonally (with the exception of vegetarian favourite in Chinese cuisine — sweet corn soup).

We were mildly surprised by the early appearance of bhutta on the campus the other day. Normally, it debuts with the first showers of the monsoon. Spiked with spicy salt sprinkler and laced with limejuice, the tender kernels are irresistible.

Maize is associated with Mexico and other Latin American nations more than any other place where it is grown in all seasons. It is the staple there and countless delicacies are fashioned with it. Corn has nourished mankind for more than 4,000 years and has played an important role in Maya, Aztec and Inca civilizations.

It is a common belief that the crop was brought to the sub-continent by the Portuguese. But, there are at least 15 varieties that are found on the sub-continent and we come across number of local names for the crop in Indian languages. The Sanskrit word Mahakaya, original for makki, that certainly predates the arrival of the Europeans.

Sculptures on the walls of the old temple at Somnathpura, near Mysore, dating back to the 12th century show human figures holding corncobs in their hands. A primitive strain of maize has been found in Sikkim and in Minjar in Himachal Pradesh, there is a popular festival that celebrates the corn crop.

It is unlikely that imported corn has found its way into remote rural hinterland in 400 years. We choose to think that makki shehzadi is our very own. This belief has inspired this, if you insist, the ‘fusion’ recipe we bring to you this time.

It is only recently that Indians have begun to look at corn not as a food grain but also as a tasty vegetable that can be enjoyed the year round. What has brought about this change of mindset is the ready availability of baby corns.

Fusion special

Ingredients

Baby corn (whole, sliced diagonally or quartered round) 24

Malt vinegar a generous pinch of

black pepper (freshly roasted & coarsely ground) 2 tbsp

Spinach (cleaned, blanched and chopped) 750 gm

Ghee 3 tbsp

Ginger (finely chopped) 2inch piece

Garlic (finely chopped) 1/4 cup

Cumin seeds 1 tsp

Whole red chillies (halved & seeded) 6

Onions (chopped) 60 gm

Tomatoes (chopped) 150 gm

Black pepper (freshly roasted &

coarsely ground) 1 tsp

Salt to taste

Black cardamom powder 1/2 tsp

Kebaba/kebabcheeni/all spice powder 1/4 tsp

Method

Melt ghee in a pan, add garlic, stir over medium heat for a few seconds, add ginger, add cumin and red chillies, stir, add onions and stir-fry until onions are translucent. Then add tomatoes, stir-fry until specks of fat begin to appear on the surface, add spinach, stir-fry until the moisture evaporates, add pepper and salt, and stir. Now add baby corn and the remaining ingredients, stir-fry for a minute. Remove and adjust the seasoning.

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