Place the corn in a pan with sufficient water. Close the pan and cook until tender. Drain and keep it aside. (Reserve the water for preparing the curry). Heat oil in a pan, add the spices (cinnamon stick, black peppercorns and cloves) fry for a minute.
Add the onions and saute until they turn translucent.
Add the grated coconut and saute until the whole mixture turns slight brown.
Remove from heat and allow it to cool.
Add a little water and grind to a fine paste in a blender.
Heat oil in another pan, add cumin seeds, when they darken, add the chopped tomatoes, along with the spice powders (turmeric powder, chilli powder and coriander powder) and salt.
Saute it well.
When the tomatoes and the spices are well blended, add the corn and stir gently.
Allow the corn to cook in this sauce for a couple of minutes.
Gently stir in the paste, add few tablespoons of the reserved corn water.
Cook on medium heat for 5 minutes.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.