Ingredients:

• 1 cup – Corn polenta (coarsely ground Cornmeal)
• 1 – Onion
• 2 – Tomato
• 2 Cloves – Garlic
• 3 – Green chillies
• 1 tsp – Ginger
• Asafetida – a pinch
• 2 tbsp – oil
• 1/2 tsp – Mustard Seeds
• 1 tsp – Urad Dal
• 1 tbsp – Coriander leaves
• Curry leaves -few sprigs
• 1 tsp – Lime juice

Method:

1. Dry roast corn polenta and keep aside.
2. Heat oil in a pan, add mustards seeds, urad dal, sliced onion, garlic, ginger and saute with a pinch of salt for 2 minutes.
3. Now add tomatoes and green chillies add asafoetida, and add 3 cups of water, required salt and bring it to a boil.
4. Now add roasted corn polenta, mix well, and cook covered until it’s done.
5. Finally add lime juice, coriander leaves, curry leaves and mix well.
6. Serve.
7. Recipe courtesy: Pachanti