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.

How to Make Gravy Corn Sabzi

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