Total Calories: 109
1. Prepare the tamarind paste. Then in a small nonstick skillet, dry-roast together the cumin, fenugreek, and red pepper flakes over medium heat, stirring and shaking the skillet until the spices are highly fragrant and a few shades darker, about 2 minutes. Transfer to a bowl, let cool, and grind finely in a mortar and pestle or in a spice or coffee grinder.
2. Place the corn in a nonstick skillet, and stir over medium-high heat until any clinging water evaporates. Transfer to a bowl.
3. In the same skillet, heat the oil over medium-high heat and cook the onion, stirring, until golden, 3 to 5 minutes. Add the corn, roasted spices, and salt, and cook until the corn is golden, 2 to 3 minutes.
4. Mix in the tamarind paste and cook until it evaporates and glazes the corn. Add the red bell pepper and cilantro, and cook about 2 minutes. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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