Corn Currey


500 grams corn
3 cups coconut milk
50 grams all-purpose flour
100 grams French beans
salt 1-tsp. sugar
2-tsp. grated coconut
ghee as required.
Masala: 2-tsp.
2 green chili
1-tsp. poppy seeds.


Melt ghee in a pot. Add masala ingredients and stir. Add coconut milk and all-purpose flour and mix well. Chop the beans. Add to coconut milk and boil for sometime. Add boiled corn seeds, sugar and salt. Garnish with the coriander leaves and coconut. Serve warm

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