1. Pressurecook corn kernels for 3-4 whistles, or till soft.
2. Drain water, save approx. 1 cup, keep aside.
3. Put onions, tomato in a pan, stir and saut� for 3-4 minutes.
4. Add ginger, garlic, 1/4 cup water, transfer to a mixie.
5. Add garam masala powder, sugar, grind to a paste.
6. Cover and keep for 2 minutes
7. Heat a heavy pan, add mustard seeds, curry leaves.
8. Allow to pop for a second or two, add onion paste, asafetida.
9. Stir and cook for 3-4 minutes.
10. Add saved corn water, masalas, salt, bring back to a boil.
11. Simmer for 2 minutes, add wheatflour, corn, mix well.
12. Cook till gravy thickens, pour into serving dish.
13. Garnish with chopped coriander.
14. Serve hot with chappati, bread or bhakri.

Making time: 20 minutes
Makes: 2-3 servings
Shelflife: Best Fresh