Corn Behl

Recipe compiled by Sreehari Musunami, Ruchi Royal Cuisine of India restaurant at Madison Avenue and Stop 11 Road. (From the book/Healthy Snacks for Kids/by Tarla Dalal)

An innovative bhel that mixes vegetables and fruit in an attractive manner

  • 1 cup boiled sweet corn kernels
  • ½ cup chopped onions
  • ½ cup chopped capsicum
  • ½ cup chopped tomatoes
  • ½ cup chopped apples (with skin)
  • ¼ cup orange segments (optional)
  • ¼ cup chopped coriander
  • 1 tablespoon lemon juice
  • A pinch of sugar
  • 1 teaspoon oil
  • Salt to taste

To serve: ¼ cup sev

Heat the oil in a non-stick pan, add the onions and sauté until they turn translucent. Add the capsicum and corn and sauté for another minute. Remove from heat and add all the other ingredients and mix well. Spread the bhel in a serving dish and sprinkle the sev over it. Serve immediately.