Corn on the Cob Curry

Dehusk the 2 Sweet Corns and chop them into bite sized pieces. Keep aside.

Heat 2 tbsp of Oil in a pressure cooker (pan). Add few Curry Leaves, a Bay Leaf, 2 Cloves and 1/2 inch of Cinnamon Stick and saute for a min. Add a finely chopped large Onion and 4-5 slit Green Chillies and saute till the onions are golden brown. Add a pinch of Turmeric powder, a tbsp of Ginger Garlic paste and saute till the raw smell disappears. Add a finely chopped Tomato, 1/2 tsp of Red Chilli Powder, a tsp of Coriander Powder and mix well. Cook till the tomatoes are well incorporated into the mixture. Add Salt as needed and Corn pieces to the cooker along with a cup of Water and close the lid. Pressure cook for 2 whistles and remove from heat. 

Once cool, remove the lid and add a cup of Coconut Milk and cook on medium heat for few minutes until desired gravy consistency is reached. Remove from heat and serve warm with Ghee Rice.