Ingredients:

• 1 cup – Sweet Corn kernels, crushed coarsely by pestle or in a mixie
• 1 – Tomato chopped finely
• 1 – Small capsicum, chopped finely
• 1 tbsp- Coconut, finely scrapped
• 1 stalk – Curry leaves
• 1 tbsp – Coriander finely chopped
• 1 tsp- Lemon juice
• 1 tsp – Red Chilli powder
• 1/2 tsp – Coriander powder
• 1/4 tsp- Turmeric powder
• 1/4 tsp- Garam Masala powder
• 1/4 tsp – Asafoetida
• 1/2 tsp each – Cumin and Mustard Seeds
• Salt to taste
• 2 tbsp – Oil.

Method:

1. Add 2 cups water to the ground corn and pressure cook for 2 whistles.
2. Heat oil in a pan and splutter the mustard seeds, curry leaves, and the coconut.
3. Now add the asafoetida, capsicum, tomato and stir for a minute.
4. Add all the dry masalas, except garam masala and stir again.
5. Now add the steamed corn, some water and boil it.
6. Cover the pan and simmer for 7-8 minutes until the liquid thickens.
7. Now add the lemon juice, garam masala and stir.
8. Garnish with chopped coriander.
9. Serve hot with chapathis.

Recipe courtesy of Saroj Kering