Makai no Chevdo

1. 1
   prep · ~10 min

   Prepare the corn and potatoes.

   1.If using whole cobs, remove the corn kernels with a knife.

   2.Peel the potatoes and cut them into thin matchsticks.

   3.Chop the green chili, grate the ginger, and chop the cilantro.
2. 2
   fry · ~7 min

   Cook the potatoes until lightly crisp.

   Heat 1 tbsp oil in a wide pan over medium heat. Add the potato matchsticks and cook, stirring often, until just tender and lightly golden at the edges. Remove to a plate.

   TIPKeep the potato pieces thin so they cook quickly and blend well into the chevdo.
3. 3
   saute · ~3 min

   Cook the peanuts and tempering.

   1.Add the remaining 1 tbsp oil to the same pan.

   2.Add peanuts and cook for 1-2 minutes until they smell nutty.

   3.Add mustard seeds and let them splutter.

   4.Add cumin seeds, sesame seeds, curry leaves, green chili, and ginger.

   5.Cook for 30 seconds until fragrant.
4. 4
   saute · ~8 min

   Cook the corn.

   Add the corn kernels, sugar, and salt. Mix well and cook over medium heat for 6-8 minutes, stirring now and then, until the corn is tender but not mushy.

   TIPDo not cover for too long or the corn can release too much moisture.
5. 5
   mix · ~1 min

   Finish the chevdo.

   Return the cooked potatoes to the pan and add the grated coconut. Toss gently for 1 minute so everything is evenly mixed and heated through.

6. 6
   garnish

   Add lemon juice and cilantro.

   Turn off the heat, then add lemon juice and cilantro. Mix once more so the chevdo stays fresh and bright.

7. 7
   serve

   Serve warm.

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