Method of Preparation:
Prepare the tempering by heating the oil in a large pan, adding the mustard seeds and frying until they crackle. Add the curry leaves and asafeotida. Add the potatoes, madras onions and 3 cups of water and sauté for a few minutes. Add the sambhar masala and sauté for 2 minutes. Add the corn and salt and simmer with 3 cups of water till the potatoes are soft. Serve hot, garnished with the coriander.
