Corn Korma by Tarla Dalal 

Corn Korma, quick vegetable!
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Corn Korma
Although the name korma suggests that this is rich, and indeed this Corn Korma does have a very luscious flavour and texture, the fact is that this delicacy is easier to prepare than the traditional korma and requires much less ingredients. While grated corn forms the base of this dish, it is aided in volume by a white sauce like mixture, and flavoured with a simple masala of coconut and pepper. These combine so beautifully, to create a really rich and interesting accompaniment for your favourite roti or paratha. Remember to sauté the corn well to get an inviting aroma.
Preparation Time: 15 minutes
Cooking Time: 7 minutes
Makes 2 servings
Ingredients
1/2 cup grated sweet corn kernels (makai ke dane)
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
4 to 5 curry leaves (kadi patta)
1 tsp finely chopped green chillies
salt to taste
1 tsp plain flour (maida) dissolved in 1 cup milk
2 tbsp finely chopped coriander (dhania)
To Be Ground Into A Coconut-peppercorn
paste (using a little water)
4 tbsp grated coconut
6 black peppercorns (kalimirch)
For The Garnish
1 tbsp finely chopped coriander (dhania)
Method
1. Heat the oil in a broad non-stick pan and add the mustard seeds.
2. When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.
3. Add the grated corn, mix well and cook on a slow flame for 2 to 3 minutes, while stirring occasionally.
4. Add the salt, milk-plain flour mixture and the coconut-peppercorn paste, mix well and cook on a slow flame for 1 to 2 minutes, while stirring continuously.
5. Add the coriander, mix well and cook on a medium flame for 1 minute, while stirring continuously
6. Serve hot garnished with coriander.