Directions:
- Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.
- Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.
- Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 351.22 Kcal (1470 kJ) | ||
| Calories from fat | 63.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.05g | 11% | |
|---|---|---|---|
| Cholesterol | 7.96mg | 3% | |
| Sodium | 75.26mg | 3% | |
| Potassium | 843.63mg | 18% | |
| Total Carbs | 72.61g | 24% | |
| Sugars | 4.53g | 18% | |
| Dietary Fiber | 7.07g | 28% | |
| Protein | 11.29g | 23% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 0.5mg | 3% | |
| Calcium | 101.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 89.88 Kcal (376 kJ) | ||
| Calories from fat | 16.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.8g | 11% | |
|---|---|---|---|
| Cholesterol | 2.04mg | 3% | |
| Sodium | 19.26mg | 3% | |
| Potassium | 215.89mg | 18% | |
| Total Carbs | 18.58g | 24% | |
| Sugars | 1.16g | 18% | |
| Dietary Fiber | 1.81g | 28% | |
| Protein | 2.89g | 23% | |
| Vitamin C | 5.3mg | 35% | |
| Iron | 0.1mg | 3% | |
| Calcium | 25.9mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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