Corn Methi Masala

Ingredients 

• 1 cup corn kernels
• 1 small bunch of  fresh fenugreek leaves (methi) , chopped
• 1 inch ginger
• 1 green chilli
• 2 medium tomatoes
• 1 tablespoon oil
• 1 teaspoon cumin seeds (jeera)
• Salt to taste
• 1 teaspoon coriander powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon dried mango powder (amchur)

Method

1. For pre-preparation, boil sufficient water in a non-stick pan, add corn kernels and boil for 5 minutes. Drain and keep in a bowl.
2. Put ginger and green chilli in a mixer jar, add 1 tablespoon water and grind into a fine paste. Transfer into a bowl.
3. Roughly chop the tomatoes, put them in the same mixer jar and grind to a fine puree. Transfer into another bowl.
4. To cook, heat oil in a non-stick pan, add cumin seeds and ginger-green chilli paste, mix and sauté for 1 minute.
5. Add tomato puree and salt, mix and cook on high heat for 5 minutes. Add coriander powder, red chilli powder and dried mango powder and mix well.
6. Add corn kernels and fenugreek leaves and mix. Add 3-4 tablespoons water, mix and cook on low heat for 2-3 minutes.
7. Transfer into a serving bowl and serve hot.