Take sweet corn in a pan adding water till immersing level. Bring it boil and cook for few seconds. Strain them using a fine strainer and keep it ready till use.

Peel off the onion and chop it finely. Similarly chop the tomato and capsicum in to medium sized chunks. Set aside till use.

Heat the pan again with desiccated coconut and roast them in medium flame till it gets bit warm. Transfer it to a plate. Heat the pan back with chopped tomatoes and green chillies. Roast till the tomatoes get mushy.

In a mixer grind the roasted desiccated coconut, tomato, green chilles along with fennel seeds. Add water for ease of grinding and make fine puree. Put the pan back on stove with little oil and chopped capsicum. Saute for few seconds and transfer it to plate.

Next heat pan with oil, cumin seeds and curry leaves. Saute for a while. Next add chopped onion and continu sauteing till they turn translucent. Add chopped ginger, garlic and saute them too.

Include ground puree from step 2. Add some water, red chilly powder, garam masala and salt. Mix and bring it to boil. Finally add cooked sweet corn.

Let the sweet corn cook and absorb all the flavors. This may take another 5 to 6 minutes. As a last step top the kurma with roasted capsicum.

Sweet corn kurma is ready to serve with chapati or roti.

Sweet corn should cook till soft but not mushy. As it gets cooked fast, ensure it doesn't turn mushy.

You can use either desiccated coconut or fresh coconut. Both taste good.

Adjust spicy-ness, as both green chilly and red chilly powder are used.

Capsicum tastes good when it is still crisp. Do not cook the kurma for long after adding capsicum.