Ingredients:

• 1 cup sweet Corn kernels, crushed coarsely by pestle or in mixie
• 1 tomato, chopped finely
• 1 small capsicum, chopped finely
• 1 tbsp coconut, finely scraped
• 1 stalk of Curry leaves
• 1 tbsp coriander, finely chopped
• 1 tsp Lemon juice
• 1 tsp Red Chilli powder
• 1/2 tsp Coriander seed (dhania) powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Garam Masala powder
• 3-4 pinches Asafoetida
• 1/2 tsp each cumin and Mustard Seeds
• Salt to taste
• 2 tbsp oil

Method:

1. Add 2 cups water to crushed corn, pressure cook for 2 whistles.
2. Heat oil in a frying pan, add seeds, curry leaves, coconut, allow to splutter.
3. Add asafoetida, capsicum, tomato, stir for a minute.
4. Add all dry masalas, except garam masala, stir again.
5. Add steamed corn with water, bring to a boil.
6. Simmer covered, on low for 7-8 minutes, till liquid thickens a little.
7. Add lemon juice, garam masala, stir.
8. Garnish with chopped coriander.
9. Serve hot with phulkas, rotis, steamed rice, etc.
10. Can be served with rice in place of dal.

Recipe courtesy of Saroj Kering