Learn how to make कणसाचा भेळ or Corn Bhel recipe in Marathi with Chef Smita Deo on Ruchkar Mejwani.It's Monsoon and its all about Corn and rain. So Chef Smita is here with a popular monsoon snack recipe Corn Bhel or Kansachi Bhel. Made with Chickpeas, corn, sweet, tangy and spicy chutney this will surely tingle your taste buds. Do try it and share your experience with us in the comments below.Ingredients for Tamarind chutney:-10 Deseeded DatesTamarind, small ball2 Cup WaterAsafoetida1 tsp Roasted Cumin powder 1 tsp Red chilli powder4 tbsp JaggeryIngredients for Pudina chutney:3 Green Chillies15-20 Fresh Mint Leaves1 Cup Coriander leaves3 Garlic podsLemon juiceSalt to tasteIngredients for the Corn Bhel:2 Cups Corn, Boiled1 Cup Chickpeas, Boiled1 Small Capsicum, finely chopped1 Small Onion, finely chopped1 Tomato, finely choppedSalt to taste2 tbsp Pudina Chutney2 -3 tbsp Tamarind Chutney Garnishing:SevChaat MasalaCoriander LeavesLemon JuiceMethod for Tamarind chutney:-In a pan add dates, tamarind, water and cook it.While it is cooking, add asafoetida, cumin powder and red chilli powder.Add jaggery and cook the mixture till it melts.Afer the jaggery melts, switch off the flame and let the mixture cool down.Now grind the mixture after it cools down,Add some salt to the chutney and mix it.Our tamarind chutney is ready.Method for Pudina chutney:-In a blender jar add green chillies, mint leaves, coriander, garlic, lemon juice, salt, and grind them.Our Pudina Chutney is ready.Method for Corn Bhel:In a vessel add corn, chickpea, capsicum, onion, tomato, salt and mix well.Add pudina chutney, tamarind chutney, mix well.Take it out on a serving plate and garnish it with Sev, coriander, lemon juice, chaat masala and our Kansachi Bhel is ready to eat.Host: Smita DeoCopyrights: REPLSubscribe & Stay Tuned: http://bit.ly/SubscribeToRuchkarMejwaniFor Facebook Updates: https://www.facebook.com/RuchkarMejwaniTwitter: https://www.twitter.com/RuchkarMejwani