Ingredients 

• 1 pack frozen corn-on-cob 
• 1 medium sized onion
• 2 tsp oil
• 6-8 curry leaves
• 2-3 dry red pepper 
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp chilli powder
• 1 tsp salt 
• 1 cup yogurt
• 1 can coconut milk

• Pressure cook or steam cook the cob pieces (in the microwave) till tender. 
• Chop the onion very finely. 
• In a non-stick pan, heat the oil. Add the mustard seeds. When they pop, add the cumin seeds and fry for 30 seconds. 
• Add the pepper flakes and curry leaves. 
• Add the chopped onion and fry till it is golden brown. 
• Add the turmeric. 
• Add the coconut milk, yogurt, salt and chilli powder. 
• Mix thoroughly and bring to a boil. 
• Add the steamed cob pieces, and continue to boil till the liquid is reduced to a thick gravy.  Stir constantly and keep turning the cobs so they are evenly coated with the liquid all the time.
• Turn the cobs to coat them evenly.