Corn Curry in Yogurt Peanut Gravy

Ingredients 

• 2 corn on the cobs, boiled and thickly sliced
• 1 cup yogurt
• 1 cup raw peanuts
• 1½ tablespoons gram flour (besan) 
• 1 tablespoon oil
• 1 teaspoon cumin sees
• ¼ teaspoon asafoetida (hing)
• 3-4 garlic cloves, crushed
• Salt to taste
• ½ teaspoon turmeric powder
• 2 teaspoons coriander powder
• A pinch of sugar
• 2 teaspoons lemon juice

Method

1. Grind peanuts into a fine powder and transfer in a bowl.
2. Take yogurt in a bowl, add gram flour and 1 cup water and whisk. 
3. Heat oil in a deep non-stick pan, add 1 tsp cumin seeds and asafeotida and sauté till fragrant. 
4. Add ground peanuts and mix and sauté for 1-2 minutes. Add garlic and sauté for a minute.
5. Add yogurt mixture, ¼ cup water salt, turmeric powder and coriander powder and stir.
6. Add boiled corn slices and sugar and mix, cover and cook for 10 minutes on medium heat.
7. Add lemon juice, mix, cover and cook for 2 minutes. Take the pan off the heat and transfer into serving bowls. Serve hot.