Method
Heat the oil in a deep pan and add the mustard seeds, curry leaves and green chilies and cinnamon stick. When they stop spluttering add the onion and fry till soft. Add the tomato and ginger, corn and mix well. Cook till the tomatoes are pulpy. Add the coriander, cumin and garam masala powder, salt to taste and mix well. Cook on a low flame for 3-4 mins, stirring frequently. Turn off the fire and add the rice. Mix well and serve with pickle, curd and papad.