Carrot corn curry

I was all set to make Mallika Badrinath's Carrot corn masala for dinner tonight, when I found that I didn't have over half the ingredients required for the gravy. However, since I had already gotten it into my head that I was going to use corn and carrot, I proceeded with the ingredients I had on hand and slowly,a new dish took shape. As I went along, I kept adding stuff to the gravy.....almost every masala in my pantry has been thrown in. At one point, I even thought of adding the two idlis that were left over from this morning's breakfast, but then, better sense prevailed.
The result, if I may say so myself, is quite a satisfactory curry and I am making note of it here so that if at some point in future I want to, I will be able to recreate it.

What you need:
Corn kernels - 2 cups
Carrot - 2, diced
Grind together:
Corriander - finely chopped, 1 cup loosely packed
Green chilli - 2
Tomato - 2
Ginger garlic paste - 1 tsp
Cumin powder - 3/4 tsp
Corriander powder - 3/4 tsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Salt - to taste
Oil - 1 tsp
Cumin seeds - 1 tsp

Take carrot and corn in a microwaveable dish. Add 1/2 a cup of water. Cover and cook for 8 minutes or until done.
Grind all the ingredients under the "Grind Together" list into a smooth, thick paste adding as little water as possible.
Heat a teaspoon of oil in a kadai. Add cumin seeds. When they sputter, lower the heat and add the ground paste. Add half a cup of water, stir well and let it boil until aromatic. Add the cooked corn and carrot along with a cup of water and salt. Let it simmer on low heat until the mixture thickens.

Serve with roti/puri.

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