Ingredient

• 3/4 cup sweet corn
• 3 tsp olive oil/ Vegetable oil
• 2 clove garlic, finely chopped
• 1 inch ginger, finely chopped
• 4 tbsp spring onion, chopped
• ¼ cup carrot, finely chopped
• ¼ cup beans, finely chopped
• 1 tsp pepper
• 1 tsp vinegar
• 1.25 tsp corn flour
• Salt to taste

Method

• Make paste of 1/2 cup sweet corn and add little water (about 2 table spoon)
• In a large kadai heat 3 tsp olive oil/vegetable oil and saute 2 clove garlic, 1 inch ginger.
• also, saute 2 tbsp spring onion slightly
• now add ¼ cup sweet corn, ¼ cup carrot and ¼ cup beans.
• saute for 2 minutes or until vegetables are slightly cooked.
• transfer the sweet corn paste and saute for 2 minutes.
• further add 3 cup water, salt and stir well.
• cover and boil for 15 minutes or until the vegetables are well cooked.
• now prepare a corn flour slurry by mixing 1 tsp corn flour in ¼ cup water.
• mix to a lump free mixture.
• pour the corn flour slurry and stir well
• stir and boil until the soup thickens.
• now add ¾ tsp pepper, 2 tsp vinegar and 2 tbsp spring onion.
• garnished the soup with spring onions.

Adapted from Hebbar kitchen