Ingredients:
Corn Kernels – 8, separated
Vegetable Oil – 2 tbsp
Asafoetida – a small pinch
Cumin Seeds – 1 tsp
Black Peppercorns – 1/2 tsp, pounded
Ginger Garlic Paste – 1 tsp
Green Chillies – 2 to 3, chopped
Turmeric Powder – 1/2 tsp
Salt to taste
Garam Masala – 1/2 tsp
Cumin Powder – 1/2 tsp
Lemon – 1, cut into wedges
Green Coriander – 1 tbsp, chopped
Method:
1. Heat the oil in a kadai.
2. Add asafoetida and cumin seeds.
3. When they start crackling, add the black peppercorns and ginger garlic paste.
4. Saute for a while.
5. Add the corn kernels, green chillies, turmeric powder and salt.
6. Stir and add the cumin powder with 1 tbsp water.
7. Cook covered on a low flame, till the mixture is dry and the corns are tender.
8. Garnished with lemon wedges and green coriander.
9. Serve hot.
