Corn Curry

Ingredients:

1. Fresh corn kernels – 4 cups
2. Milk – 1 cup
3. Jeera(cumin) seeds – 1 tsp
4. Mustard seeds – 1 tsp
5. Dry red chilly – 2
6. Turmeric powder – 1/4 tsp
7. Maida (all purpose flour) – 1 tbsp
8. Asafoetida powder(Hing) – 1/2 tsp
9. Curry leaves – A bunch
10. Green chilly – 2
11. Ginger – small(1″) piece
12. Coriander leaves – 1/4 cup
13. Oil – 4 tbsp
14. Salt – To taste

Preparation:

1. Make a green paste of green chilly, ginger, curry leaves, 1/2 tsp jeera, coriander leaves and set aside.
2. Heat oil in a pan, splutter mustard seeds, add rest of the cumin and cook until it turns golden brown.
3. Add dry red chilly, turmeric powder, hing, and curry leaves. Immediately add green paste and keep flame at low for a while (1-2 minutes).
4. Now add the flour and stir cook for couple of minutes and keep scraping the pan to avoid sticking.
5. Gradually add milk little by little and mix well
6. Add corn and cook until it becomes tender
7. Add salt to taste and garnish it with curry leaves

Your corn curry is ready, serve hot with chappathi’s.