Ingredients:

• 4 tsp – oil
• 2 – Cardamoms (slightly opened)
• 1/2 cup – Onions (chopped)
• 1 – Tomato (chopped)
• 1/2 cup – Curd
• 1/4 tsp – chilli powder
• a pinch of Turmeric powder
• salt to taste
• 200 g – Cream style Corn (tinned)
• 1 tbsp – Coriander leaves (chopped)
• Grind for masala paste: 20 g – grated Coconut
• 10 g – Poppy Seeds
• 4 – Cashewnuts
• 2 – Green chillies

Method:

1. Put oil in a casserole and heat in a microwave oven on high for 1 min.
2. Add the cardamoms and onions; cover and cook at HIGH for 4 mins.
3. Add the masala paste, cover and cook at HIGH for 5 mins, stirring once.
4. Add tomato, curd, chilli powder, turmeric powder and salt and stir well.
5. Cook at HIGH for 5 mins.
6. Add cream style corn and enough water to get a curry with even consistency.
7. Mix well and cook at HIGH for 5 mins, stirring frequently until the curry is bubbling hot.
8. Sprinkle coriander leaves.
9. Serve hot.

Recipe courtesy of Nuruddin Abdulla