1/2 cup peanuts (roasted, skinned and ground; I used a coffee grinder);
1 tbspoon of vegetable oil
1 stem of coriander; chopped finely
1 medium onion; chopped finely
1 inch ginger; grated
3-4 chilies; minced
4 tomatoes; blanched, peeled and chopped finely
1/2 tspn tumeric powder
2 tspn coriander/cumin powder
salt to taste
1. Heat the oil in a pan, add the onions, fry until golden brown.
2. Add the tomatoes, garlic, ginger and chillies, fry for about 5 minutes, add the tumeric, coriander and cumin powders, cook for a further 5 minutes.
4. Add the corn, mix, until all the corn are coated by the peanut/tomato sauce. Cook for a few minutes. Add the water, cover and simmer until the corn is cooked (10 to 15 minutes).