Corn Curry

Corn Curry - Vidya Nayak Shenoy
Ingredients

Boiled sweet corn kernels, lightly crushed, 1 and 1/2 cups
Oil, 2 tbsp
Cinnamon (Dalchini), 25 mm (1") piece
Clove ( Lavang) 2
Cardamoms, 2
Cornflour, dissolved in 1/4 cup water, 1 tsp
Coconut milk, 2 cups
Salt, to taste

To Be Ground Into A Green Paste (using Little Water)


Coriander, (Dhania), 1 and 1/2 cups, roughly chopped
Onions, 1/4 cup, thinly sliced
Coconut, 2 tbsp, freshly grated
Garlic cloves, 7
Ginger, ( Adrak) 1" piece
Poppy seeds (Khus-Khus), 4 tsp
Green chillies, roughly chopped, 6
Lemon juice, 1 tsp
Method
1. Heat the oil in a kadhai, add the prepared green paste, cinnamon, cloves and cardamom and sauté on a medium flame for 2 to 3 minutes.
2. Add the corn, mix well and cook on a medium flame for 1 minute, while stirring continuously.
3. Add the cornflour-coconut milk mixture and salt, mix well and cook on a medium flame for 5 to 6 minutes, while stirring continuously.
4. Serve hot with roti/paratha and steamed rice.