100 grms sweet corn kernels
1 green chilly
1/2 tsp mustard seeds
1-2 curry leaves
1/2 tsp chilly powder
1 pinch asaphoetida (hing)
1 tbsp chopped corriander leaves
1 tsp lemon juice
Salt to taste
Method of preparation:
Boil sweet-corn kernels, along with salt for few minutes
Grind coarsely along with green chilly.
Heat oil in a pan, add mustard seeds.
When mustard seeds cracke, add hing and curry leaves.
Then add ground corn-chilly mixture to the pan and stir.
Add chilly powder and lemon juice and off the flame.
Adjust salt if required.