Ingredients:

• 2 – tender Corn cobs, grated fine
• 1 cup – beaten curd/yogurt
• 1 tsp – Cumin seeds
• 1-inch piece – Ginger
• 2-4 – Green chillies
• A few sprigs – Coriander leaves
• 1 tsp – dhania-jeera powder or 1/2 tsp each of coriander and cumin powders
• 1/2 tsp- Garam Masala
• 1/2 tsp – Turmeric powder
• salt – to taste
• Chilli powder – to taste

Method:

1. Grind chillies and ginger together.
2. Beat the curd with 1 cup water till smooth.
3. Heat 3 tbsps of oil and add cumin seeds.
4. When they stop spluttering, add the corn and fry for 5 minutes, stirring continuously.
5. Add all the spices, salt and ginger-chilli paste. Mix well.
6. Add the beaten curd, a little at a time, stirring constantly and lightly.
7. Cover and cook till the raw smell of corn disappears.
8. Garnish with coriander leaves on top.
9. Serve with rice or rotis.

Recipe courtesy of Mearl Fernandes