Preparation :
Take 1/2 cup of corn kernels and
boil in half cup of water till mushy
(approx 10 mins covered).
And blend the cooked corn with
the same water to get a smooth paste.
In a heated sauce pan add carrot
and cabbage along with some oil.
Saute well and cover the lid till
it gets cooked.
Now add corn puree into the cooked
vegetables along with required water.
Mix well and allow it to boil.
Now add corn flour, required salt
pepper powder and cumin seeds.
Mix well and cook for 2 minutes more.
Transfer to a serving dish. Season with
coriander leaves and serve hot.
