CORN AND ANGOOR

Ingredients
Quantity Baby corns-12
Black grapes (seedless)100 grms
Apples (preferably cooking apples)2-3
Lemon juice 2 1/2 tspn
Onions (roughly chopped) 2 medium sized
Oil 1 tblspn
Ginger paste 1 tblspn
Garlic paste 1 tbspn
Green chillies (chopped) 2 no.
Mawa/kyoya (grated) 2 1/2 cup
Tomato puree 1/2 cup
Yogurt (whisked) 1/2 cup
Kashmiri red chilli powder 1tblspn
Coriander powder 1 tblspn
Cumin powder 1 tspn
Turmeric powder 1 tspn
Salt to taste
Fresh cream 2 tblspn
Garam masala 1 tsp
Method
1. Cut baby corns into small pieces. If using fresh baby corn, boil them until soft.Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring.
2. Boil onions in half a cup of water. Cool and grind to a fine paste.Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly.
3.Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating. Add grated mawa and cook till mawa gets mixed with onion paste thoroughly.
4.Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.Add chopped apples and half a cup of water. 5.Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly.Add baby corn and three fourths the seedless black grapes, mix well and add salt.
6.Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes.