Ingredients:

• 1 cup – boiled Corn
• 1 cup – Tomato puree
• 1/2 – chopped Tomato
• 1 – chopped Onion (small)
• 2 tsp – ginger-garlic paste
• 1/2 tsp – Red Chilli powder
• 1/2 tsp – cumin powder
• 1/2 tsp – coriander powder
• 1/4 tsp – Turmeric powder
• 2 tsp – Lemon juice
• 1 tbsp – full Cream
• 1 tbsp – oil
• 1 tsp – Cumin seeds
• 1/4 tsp- Hing
• salt to taste
• Coriander leaves for garnishing

Method:

1. Heat oil in a deep pan and splutter the cumin seeds.
2. Add hing and the chopped onion along with ginger-garlic paste and saute for 2-3 minutes.
3. Add the chopped tomatoes and cook until they soften.
4. Add the boiled corn, tomato puree, salt and all the spices and remaining ingredients with full cream. Mix well.
5. Cover and cook for 7-8 minutes until the gravy thickens.
6. Garnish with chopped coriander leaves.
7. Serve hot with chapathi.
8. Recipe Courtesy: My Own Food Court

Recipe courtesy of Shruthi