Come Monsoons and Mumbaikars join a season-long celebration called “The Corn Festival”. Pavements are seized by colourful canopies, Bhutta sellers ready with their coal stoves smoldering and eager patrons surrounding him for their treat of roasted corn on the cob smeared with a mix of rock salt and chilly powder, and a wedge of lemon rubbed generously. Monsoons in Bombay are colder than winters J so the added interest is to enjoy the warmth of the earthen stove.
Today the dish of my day is corn- chaat.
Lemon / raw mango
Chilli powder/ roasted & ground jeera and whole red chili (my wonder masala – which I use in many of my dishes, in my jhaal muri, dahi vada, raita and in my chaats)
Raw onions – chopped
Tomato – chopped
Green chilies – chopped
Coriander leaves - chopped
Sev – handful
Step 1: Strain the boiled corn from the boiling liquid. Mix all the ingredients together. I add both lemon and grated raw mango. I like to have it just like this. But for my S I also follow step 2.
Step 2: Serve the boiled corn in a plate and garnish it with all the things listed under “For garnishing”
My portionThere are so many reasons to love the rains....the above one is just one of them :)