Ingredients :
Six corn on the cons

One Fourth tablespoon  turmeric powder
Salt as per requirement
Three tablespoon oil
One tablespoon cummin seeds
Two cardamom
One bay leaf
Three cloves 
Three large onions, chopped fine
Three large tomatoes, chopped fine
One tablespoon chilli powder
One tablespoon coriander-cummin powder
a pinch of sugar
a cup tender corn, cooked a handful of chopped coriander leaves for garnishing

Grind to a paste :
One  onion
One tomato
Six flakes garlic
half ginger

Method :
Cut the makai into four pieces each and boil them with a little turmeric powder and salt to taste till done.
Heat the oil in a broad pan, season with cumin seeds, cardamom, bay leaf and cloves.
When the cumin seeds crackle, add the ground paste and sauté till it changes colour.
Then add the chopped onion and sauté till golden.
Add the chopped tomato and sauté till the oil floats on top.
Add the chilli powder, turmeric powder, coriander-cummin powder, sugar and salt. Stir well. 
Add the boiled corn and the boiled makai pieces. Fry well.
Add a little water and let it cook on a low heat till the gravy slightly thickens. 
Serve hot, garnished with coriander leaves.