Ingredients
  • 2 tablespoon cashew nut pieces; broken
  • 1 tablespoon peanuts; roasted, skinless
  • 1 tablespoon coconut flakes; unsweetened
  • 1 teaspoon white poppy seeds
  • 1 medium onion
  • 1 ginger piece; fresh 1/4
  • 2 large garlic cloves
  • 1 green chilli pepper; deseeded if desired
  • 3 tablespoon vegetable oil
  • 1/2 teaspoon black mustard seeds
  • 8 dried curry leaves; up to 10
  • 1 teaspoon white sesame seeds
  • 1 medium tomato
  • 1/4 teaspoon coriander seeds; ground
  • 1/4 teaspoon cumin seeds; ground
  • 1/2 teaspoon black pepper; ground
  • 1/2 teaspoon tumeric; ground salt, to taste
  • 1/4 teaspoon sugar
  • 3 cup corn kernels
  • 1/4 cup yogurt; plain, diluted with water

Method:
  1. In a large heavy-bottomed skillet over low heat, dry roast together the cashews, peanut, coconut and poppy seeds until the cashews have brown specks (a few minutes).
  2. Remove from heat and let cool slightly.
  3. Coarsely chop together the onion, ginger and garlic.
  4. Add the chilli and roasted cashew mixture and mince well.
  5. In a large heavy bottomed skillet, warm the oil over medium heat. Add the mustard seeds, curry leaves and sesame seeds.
  6. As soon as the mustard seeds sputter, add the minced onion mixture and saute together until lightly browned (7 to 8 minutes).
  7. Homogenise the tomato to a puree in a blender.
  8. Add to the pan with the coriander, cumin, black pepper, tumeric, salt and sugar and cook for 5 to 6 minutes.
  9. Add the corn, mix well and cook for 7 minutes.
  10. Stir in the diluted yogurt, cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Serve hot.