CORN SABJI

INGREDIENTS
sweet corn blanched  1 cup
besan 1 tbsp, mixed with 1/2 cup curd to a fine paste
hing 1/4 tsp
turmeric pdr.  1/2 tsp
chili pdr. 1 tsp
 oil 1 tbsp
jeera 1 tsp
salt to taste

to grind
onion 1 chopped
garlic pearls 3-4 ( optional)
ginger 1 " chopped
red chili 1
saunf 1/2 tsp


METHOD
heat oil, fry jeera, add hing, add the ground paste, fry well till the raw smell goes on low flame, add corn, water 1/2 cup, add seasoning, let it simmer for 5 minutes, add besan mixture, mix well, let it simmer for another 3-4 minutes, add some chopped coriander leaves , leave some for garnishing
serve hot, with roti/ parantha of your choice.

ps- you may fry 2 tomatoes, along with ground paste, to make it still better, if you are allergic to besan, add some maki ka atta/ yellow corn flour/ atta/ make kas kas paste by roasting it well, then soak it well, then grind to a fine paste, it will also help to thicken and taste better.

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