Ingredients
250g corn on the cob
a pinch of chaat masala
1/2 tsp finely chopped green chillies
20g butter
baby cress, to garnish
Preparation
1. Cook corn in water with salt for about 20 minutes or until tender. Cut cob into six pieces. 2. Melt butter in a wok and sauté corn until it has a nice glaze over it. Add chaat masala and green chillies and toss well. 3. Garnish with baby cress and serve immediately.
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