1 tsp oil
1 tsp cumin seeds
1/2 cup chopped onions
1-2 green chillies, chopped
a pinch of asafoetida powder
1/2 cup chopped tomatoes
1 1/2 cups yellow corn kernels, boiled
2 medium-sized potatoes, boiled and cut into cubes
juice of 1/2 lime
2 tbsp chopped coriander leaves
1 tsp sugar
1/2 tsp salt
1. Heat the oil in a non-stick pan, add the cumin seeds and allow them to crackle.
2. Add the onions, green chillies and asafoetida and saute for 2-3 minutes, until the onions are translucent.
3. Stir in the tomatoes, corn, potatoes, lime juice, coriander leaves, sugar and salt and mix well.
4. Garnish with coriander leaves and serve immediately.