Ingredients

• 1 pack - frozen corn-on-cob (6-8 pieces)
• 1 - medium-sized onion
• 2 tsp - oil
• 6-8 - curry leaves
• 2-3 - dry red peppercorns (broken into flakes)
• 1 tsp - mustard seeds
• 1 tsp - cumin seeds
• 1/2 tsp - turmeric
• 1 tsp - chilli powder
• 1 tsp - salt
• 1 cup - yoghurt
• 1 can - coconut milk

How to Make Corn-on-cob Curry

• Pressure-cook or steam-cook the cob pieces in a microwave until tender.
• Chop the onion very finely.
• Heat oil in a non-stick pan and add the mustard seeds. When they pop, add the cumin seeds and fry for 30 seconds.
• Add the pepper flakes and curry leaves.
• Add the chopped onion and fry until golden brown.
• Add turmeric, then coconut milk, yoghurt, salt and chilli powder. Mix thoroughly and bring to boil.
• Add the steamed cob pieces and continue to boil until the mixture is reduced to a thick gravy. Stir constantly and keep turning the cobs so they are evenly coated with the gravy throughout the cooking.
• Serve with rice or use as a filling for sandwiches.