Wash and wipe the tindoras thoroughly. Slice them(rounds) not too thin and not too thick.
Heat oil for frying in a wok, frying pan or karai over medium heat.
When it becomes hot, add batchfuls of the sliced tindora and fry them till they are slightly crispy but not browned.
Remove the fried tindora with a slotted spoon and keep it on a kitchen paper towel so that the excess oil is absored by it. Finish frying the remaining tindoras.
Heat the 1 tbsp of oil in a wide pan over low heat.
When the oil is hot, add mustard, cumin and sesame seeds to it. When the seeds begin to splutter, add the cashew nuts and stir fry for a few seconds.
Add ginger and chilli paste, asafoetida and the coconut. Stir fry for a few seconds.
Add turmeric powder , chilli powder, cooked corn and the fried tindoras. Mix well.
Add salt, sugar, coriander cumin powder, chopped coriander and mix well. Stir fry for a few seconds.
Turn off the heat. Add the lemon juice and mix well.
Garnish with coriander and coconut and serve with hot chappatis or parathas.
