Vaghareli Makai

Ingredients

• 2 cups of fresh or frozen corn kernels
• 1 teaspoon of cumin seeds
• 1 teaspoon of mustard seeds
• 2 tablespoons of oil
• 1 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder, optional
• Salt to taste
• 2 tablespoons of chopped fresh coriander leaves

Directions

1. Use a mortar and pestle, or pull out a mini food processor, and mash the chiles, garlic, ginger, turmeric, and salt until you have a paste.
2. Warm the clarified butter in a wide skillet. Tip in the mustard seeds and stir as they cook, letting them crackle and pop for a minute or two. Add the corn kernels, then keep them moving in the pan for a few minutes, just until they begin to turn tender, which should take a couple of minutes.
3. Add the peanuts, half of the cilantro, and half of the red chile paste, and stir everything together. Let it cook for another minute, then take a taste. If you want more heat, work in more chile paste, and add a little salt if it needs it. Take the skillet off the heat and finish with a squeeze of lemon or lime juice. Serve the spiced corn over rice, or alongside whatever you like, with the rest of the cilantro and the sesame seeds over the top. A bowl of cooling raita would be welcome here, too. Set out lemon or lime wedges so people can add more at the table. Rewarm any leftovers in a skillet with a little extra clarified butter.