Pressure cook corn kernals with a cup of water and a pinch of salt for 2 whistles,strain and keep aside.
Heat oil in a pan and add cumin seeds,when seeds start crackling add asafoetida,ginger and chopped tomatoes.
Add salt mix and then cover and cook till tomatoes become soft.
Now add tomato puree ,chili powder,turmeric,pav bhaji masala,coriander powder and saute for a minute.
Add chopped capsicum and corn and mix well.
Cover and cook till capsicum become slightly cooked and gravy thickens.
Add fresh cream, lemon juice and fresh coriander and mix.
Serve with rice,paratha or roti
1-You may substitute tomato puree with 1.5 tbsp of tomato ketchup
2- Addition of fresh cream is optional,I have not used it.