Makai no Chevdo

Name: Makai no Chevdo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 500 g corn kernels (fresh); 2 pcs potato (small, peeled and cut into thin matchsticks); 3 tbsp peanuts; 3 tbsp coconut (fresh, grated); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 1 tsp cumin seeds; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 8 pcs curry leaves; 1 tsp sugar; 0.5 tsp salt; 1 tbsp lemon juice; 2 tbsp cilantro (chopped); 2 tbsp oil

RATING

4.4/5(78)

TASTE SCORE

7/10

A quick Gujarati-style stir-fry made with fresh corn, potatoes, peanuts, coconut, and a bright touch of lemon. It is lightly sweet, tangy, and gently spiced, making it a lovely snack or side dish.

PREP

15m

COOK

20m

SERVES

1 KATORI

320 cal

SERVINGS

METHOD · 7 STEPS

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.
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.
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.
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.
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.
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.
serve
Serve warm.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potato into very thin matchsticks so it cooks through quickly and stays lightly crisp in the mix.
2
Use a wide pan so the corn sautés instead of steaming; crowded corn can turn watery.
3
Let the mustard seeds fully splutter before adding cumin and sesame, or the tempering will taste flat.
4
Toast the peanuts only until nutty and lightly colored; overcooked peanuts can turn bitter.
5
Add the lemon juice only after switching off the heat to keep the chevdo bright and fresh-tasting.
6
If the corn releases extra moisture, cook uncovered for another minute or two before adding the potatoes back.
7
For best texture, serve soon after finishing so the potatoes and peanuts keep their bite.