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Talking about Tiffin recipes: Egg Rolls, Corn Upma & more

Ingredients:

1 packet sweet-corn kernels (easily available in any vegetable or super market)
1 green chilly (or as per your taste)
1/2 tsp mustard seeds
1-2 curry leaves
1/2 tsp chilly powder
1 pinch asaphoetida (hing)
1 tbsp chopped corriander leaves
1 tsp lemon juice
Salt to taste
Cooking oil

Method of preparation:

Boil sweet-corn kernels, along with salt, in a pressure cooker for few minutes (one whistle on high flame).

Grind coarsely along with green chilly.

Heat oil in a pan, add mustard seeds.

When mustard seeds cracke, add hing and curry leaves.

Then add ground corn-chilly mixture to the pan and stir.

Add chilly powder and lemon juice and turn off the flame.

Adjust salt if required.

Garnish with corriander leaves.