PEAS AND SWEET CORN SIDE DISH ( Suitable for vegans)

  PEAS  AND CORN SUBZI 

        
When I lived in India in my youth, I had eaten corn grilled on the cob, and that was the only way I had tasted corn. When I moved to Africa in the 80s, being a vegetarian, we did not have the variety of vegetables that we used to eat in India. So we resorted to eating corn in different ways in our main meals.

In Africa, a variety of corn is grown on a very large scale. Cornmeal is a staple in an African's diet. In Kenya, cornmeal porridge is the traditional main in every meal and is called 'Ugali' in Swahili, in Botswana they call it 'Paleje'/'Paapa' in Setswana (local language) or just traditional porridge. This is their main dish which they eat with meat or vegetables almost every day.

Because this is such an important crop in the country, the Botswana middle school curriculum requires that agriculture is a compulsory subject in which all students must learn how to grow corn. My children also did agriculture in their junior school curriculum and they were taught how to grow corn.

The abundance and availability of corn throughout the year in Africa actually encouraged me to use it in my kitchen as my whole family is vegetarian and Indian vegetables were not available all the time. The other reason for trying corn in my kitchen was that two members of my family were great fans of corn – my husband and my daughter. I tasted this dish at a friend's place and loved it being paired with peas.

Now it is regularly made in my Calgary kitchen, where I use frozen corn and peas. If you get fresh corn and peas, please do use them, but when you cover and cook them, leave them for longer until they are tender (20-30 minutes).

RECIPE

INGREDIENTS

• 500 grams sweet corn (frozen)
• 500 grams peas (frozen)
• 300 grams tomatoes
• 200 grams onions
• ½ bunch of green coriander
• Salt to taste
• Chilli powder to taste
• 1 tsp coriander powder
• 1 tsp cumin seeds
• 2 tbs cooking oil

METHOD

• Rinse and thaw the peas and corn.
• Heat the oil in a broad pan or wok on a medium heat. Put cumin seeds and roast for few seconds.
• Add finely chopped onions and saute till golden brown, add finely chopped tomatoes and all dry ingredients (spices) and saute for few minutes, till tomatoes are done.
• Add corn and peas, mix well, slow the heat and cover the pot, let it cook for 10 minutes, stir occasionally.
• Taste and check whether peas and corn are cooked properly. Garnish with finely chopped green coriander.

Can be served hot with roti, naan or dinner buns.

(Serves 4-6)

I am sending this recipe as my blog entry for the Cook Blog Share event.
And also sending for Extra Veg Fuss Free flavours eve , and with Happy Healthy and green blog hop.

                 

I am also sending this recipe as my blog entry for Virtual Vegan potluck party, and Recipe of the week event.
            

 I am also sending for Hearth and Soul Hop, and for Meat Less Monday, and for Tickle my tastebuds., and with Fiesta Friday., and with Free from Fridays.

.