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["Heat the oil in a medium saucepan. Once it's hot, add the mustard seeds and asafoetida, then the green chilies and and curry leaves, and, finally, the turmeric and cayenne.", "Add the onions to the oil and spices; saute for 5 minutes. Add the coconut, reducing the heat to ""low"" as you do so, and saute for another 2 minutes. Stir in the corn and cook, covered, for 10 minutes.", "Once the corn has cooked, add the lemon juice and salt. Garnish with cilantro. (Serve as is, or continue with the instructions to make corn ""pockets."")", "To make the pockets, begin by preheating the oven to 400. Lay a sheet of puff pastry out onto a lightly floured cutting board. Depending on what size pocket you'd like, cut the sheet into either 3 or 4 even squares. Roll out the edges of each square very gently (just so the dough is worked out a bit), then place a spoonful of the corn usal in the center of it. Bring two opposing corners of a square together and pinch together the edges to make a triangle. Seal the edges with a fork. Repeat with the remaining squares (and the rest of the puff pastry sheets). Bake for 25 minutes, flipping each individual pocket over after about 12 minutes. Serve as is, or with a squirt or sriracha sauce on the side."]
