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Indian-Style Corn on the Cob in Onion and Yogurt Sauce

Reviewed: Jul. 3, 2013
Prepared this precisely as written, except that I couldn't find my Indian chili powder and had to substitute cayenne. We think it has at least as good an Indian flavor/savor as anything you'll find on most Indian restaurant menus. (Just needs a pinch of salt.) The method for preparing the corn is unique so far as I know, and really adds to the dish. The only drawback is that fresh curry leaves aren't readily available, and they add noticeably. One word of caution: if a corn kernel becomes detached, it becomes a little bomb waiting to fire hot oil all over the place. Cook this outdoors if possible.
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