Corn - Coconut Milk Sauce

Ingredients:

1/2 cup corn/ cholam

1 cup thick coconut milk

1 green chilly, slit into two and remove seeds

1/4-1/2 tsp ginger, crushed

1 pinch asafoetida

1 tbsp coriander leaves, chopped

salt to taste

1/4 tsp mustard seeds

1 tbsp ghee

Preparation:

1. Heat ghee in a pan and splutter mustard seeds. Add asafoetida, slit green chilly, ginger and corn and saute well.
2. Add coconut milk to this and cook at low flame for 8-10 minutes.
3. When corn gets cooked, add salt and mix well. 
4. Add chopped coriander leaves and remove from flame. Serve with basmati rice...