Serves 2:
1.5 Cup tender corn kernels
1/2 tsp mustard seeds
1/2 tsp cumin seeds
a pinch asafoetida
1 green chili chopped
1.5 cup low fat milk
0.5 tsp sugar
juice of half lemon
1 tsp oil
salt to taste
For garnish:
2 tsp chopped green coriander
Heat the oil in pan, add mustard seeds, cumin seeds, asafoetida and green chilies and fry till seeds crackle
Add the corn and cook on low flame for about 5 minutes
Add the milk, sugar, salt and water, cover and simmer till the liquid evaporates and the corn is tender
Add the lemon juice and mix well, garnish with coriander and serve hot
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