First of all, sweet corns blend in a mixer to a smooth paste.
In a bowl, take curd and add semolina. Mix really well until semolina mix well into the curd. Add sweet corn pulp, salt, ginger, green chilli, zucchini, carrots, and capsicums to the curd-corn mixture to make a batter.(If water is needed, add some water and prepare smooth batter.)
In a pan heat 1tsp oil medium heat and then add 1 tbsp mustard seeds, when they splutter, add curry leaves. Mix the tempering to the batter. Cover and keep aside for 15 mins to set.
Meanwhile prepare steamer, add 2 glasses of water in streamer and let in simmer on flame. Grease each mini bowl or katori of the with some oil.
Once the steamer is ready. Add eno salt in the mixture and mix. pour a spoonful of mixture in each bowl (katori). Arrange the prepared bowl on the steamer plate. Cover with lid and steam for 8 - 10 minutes over medium heat.
To check sweet corn bowl for doneness, insert a toothpick in them. If the toothpick comes out clean, it is done.
Demould them using a knife after cooling them. Tap it with less pressure to remove from the mini bowl. Remove all likewise.
Now all sweet corn bowls done.
For Gravy :Heat the oil in a pan add the mustard seeds and asafoetida when they splutter add red chilli powder and turmeric powder and sauté on a low heat for 15 seconds.
Now add 3 cups of water, jaggery, tamarid pulp and salt mix well.
Boil for 7 to 8 minutes. Now is ready.
Place the sweet corn katori in a serving bowl or plate. Pour sweet sour gravy and serve hot.
You can also serve with any type of chutney or sauce.
