Corn-y Tale

So yesterday, my husband made this awesome sabzi for dinner. He used corn and thin slices of potatoes (like you do for aloo pakori). The potatoes were not peeled and I guess this must have added another layer of flavour to the end product. He 'marinated' the corn and potatoes in a blend of pureed onion, garlic and ginger with some turmeric powder and chilli powder for 15 minutes. Then, he heated some olive oil in a non-stick pan and added this mixture. Basically he slow cooked it all - initially, cooking the whole thing covered and then later, sauteing it until it became dry. Then he added some salt and cooked it some more. The result was wonderful.