If you are using fresh corn, then pressure cook till tender.
Take the corn in a deep pan.
Mix the corn flour in 1/2 cup water and keep aside.
Add water, salt, sugar, vegetables and chilli sauce. Mix well and boil.
Once boiling, add cornflour paste and stir continuously.
Keep stirring till the soup is thick and clear.
Stir in the soya sauce and take off fire.
Serve steaming hot.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.