Ingredients

• 1 cup sweet corn kernels, crushed coarsely by pestle or in mixie
• 1 tomato, chopped finely
• 1 small capsicum, chopped finely
• 1 tbsp coconut, finely scraped
• 1 stalk of curry leaves
• 1 tbsp coriander, finely chopped
• 1 tsp lemon juice
• 1 tsp red chilli powder
• 1/2 tsp coriander seed (dhania) powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala powder
• 3-4 pinches asafoetida
• 1/2 tsp each cumin and mustard seeds
• Salt to taste
• 2 tbsp oil

How to Make Corn Kernels in Traditional Gravy

• Add 2 cups water to crushed corn, pressure cook for 2 whistles.
• Heat oil in a frying pan, add seeds, curry leaves, coconut, allow to splutter.
• Add asafoetida, capsicum, tomato, stir for a minute.
• Add all dry masalas, except garam masala, stir again.
• Add steamed corn with water, bring to a boil.
• Simmer covered, on low for 7-8 minutes, till liquid thickens a little.
• Add lemon juice, garam masala, stir.
• Garnish with chopped coriander.
• Serve hot with phulkas, rotis, steamed rice, etc.
• Can be served with rice in place of dal.