Corn Kadai

Method of Preparation:

Heat oil in a pan and add asafoetida powder, ginger-garlic paste and chopped green chilli. Sauté tomatoes in this mixture and add garam masala, turmeric and chilli powder. Add water and let it simmer. When the gravy reaches a thick consistency, add the boiled corn kernels. Swirl fresh cream into it and garnish with coriander leaves before serving. 

Serve with hot rotis or veg pulao.