Think of this as an Indian inspired variant of creamed corn. There really isn't much to say about it, except, knock yourself out! I added 1/2 cup chopped soy vada just to add in some protein. You can most certainly use legumes or pulses, or, serve this with some daal.
1/2 cup mushrooms, chopped 1/2 cup fresh cut corn 1/2 small onion, chopped
1 green chili, minced 1/2 tsp chopped garlic 1/2 tsp chopped ginger 1 tsp dried methi A pinch turmeric 1 tsp garam masala 1/2 cup coconut milk Salt
Toast the turmeric and garam until just fragrant, adding a little water to make a paste like consistency. Add the onions, garlic, and ginger and sauté until soft. Add the corn and mushrooms, stirring until the mushrooms shrink and secrete juice. At this point you can the soy vada. If you are using rajma or channa dal, wait until after you add the milk to avoid having them break down.
Add the milk and butter, then turn down the heat and allow this to simmer until the coconut milk evaporates a little and gets thick. Add the beans and wait a few more minutes then cool and serve with rice or bread.