Ingredients:

• 2 cups Corn kernels (fresh or frozen)
• 1 onion, chopped
• 1 tomato, chopped
• 1 stalk Curry leaves
• 1 tsp ginger, grated
• 1 tsp garlic, grated
• 1 tbsp coriander leaves, finely chopped
• 1/2 tsp Mustard Seeds
• 2-3 pinches Asafoetida
• 1/2 tsp chilli powder
• 1/4 tsp Turmeric powder
• 1/2 tsp coriander powder
• 2 pinches Garam Masala powder (optional)
• 1 tsp Sugar
• 1 tsp Lemon juice
• 1 tsp Wheat flour
• Salt to taste

Method:

1. Pressure cook corn kernels for 3-4 whistles, or till soft. Drain water, save approximately 1 cup, keep aside.
2. Put onions, tomato in a pan, stir and saute for 3-4 minutes.
3. Add ginger, garlic, 1/4 cup water, transfer to a mixie.
4. Add garam masala powder, sugar, grind to a paste.
5. Cover and keep for 2 minutes.
6. Heat a heavy pan, add mustard seeds, curry leaves.
7. Allow to pop for a second or two, add onion paste, asafoetida.
8. Stir and cook for 3-4 minutes.
9. Add saved corn water, masalas, salt, bring back to a boil.
10. Simmer for 2 minutes. Add wheat flour, corn, mix well.
11. Cook till gravy thickens, pour into serving dish.
12. Garnish with chopped coriander.
13. Serve hot with chapatti, bread or bhakri.

Recipe courtesy of Saroj Kering