1. Add 2 cups water to crushed corn, pressure cook for 2 whistles.
2. Heat oil in frying pan, add seeds, curry leaves, coconut, allow to splutter.
3. Add asafetida, capsicum, tomato, stir for a minute.
4. Add all dry masalas, except garam masala, stir again.
5. Add steamed corn with water, bring to a boil.
6. Simmer covered, on low for 7-8 minutes, till liquid thickens a little.
7. Add lemon juice, garam masala, stir.
8. Garnish with chopped coriander.
9. Serve hot with phulkas, rotis, steamed rice, etc.
10. Can be served with rice in place of dal.

Making Time : 25 minutes
Makes : 4 servings
Shelf Life : 1 day