Boil the corn kernels until they become soft. Heat 2 to 3 table spoon of oil .Add the onions and saute till they turn golden brown. Add the corn kernels, garlic ginger paste, ground powder, dhania -jeera powder and chilli powder.
Mix it throughly.Add the pureed tomatoes. Finally add the salt and 2 cups of water.
Cook until oil floats on top. The gravy should be thick and not watery.
Serve garnished with coriander leaves and topped with cream along with lemon wedges.
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.