Ingredients:

• 4 nos. Corn cobs
• 3 nos. Green chillies
• 2 tablespoons Grated coconut
• 1 tablespoons Oil
• 2 tablespoons Lemon juice
• 1 teaspoon Mustard seeds
• 1/2 teaspoon Turmeric
• 1/4 teaspoon Asafoetida
• 1 sprig Coriander leaves
• Salt

Method :

Grate the corn off the cob into a mixing bowl. Add a pinch of salt to it. Oil a small baking tin or flat steel pan. Put the corn in it and place in a pressure cooker or rice cooker. Steam, tightly covered, for 10-15 minutes.

Heat a tbsp of oil in a deep bottomed pan and add the mustard seeds, asafoetida, green chilies and turmeric. Add the corn and stir-fry for about 10 minutes.

Spoon into a serving dish and squeeze lime over the corn. Garnish with coriander and coconut

Tip : Can be served as a salad in a bed of lettece