This is based on an East African recipe but the corn in the original recipe is a different sort and requires cooking for a longer time. This version only takes about 25 minutes from beginning to end. You can use tinned, frozen or fresh sweetcorn. If you use fresh, Pull the leaves off the cobs then, standing them on one end on a chopping board, cut the corn off by slicing down the cob from top to bottom. The spices used here are like those used in many Indian dishes and that's no coincidence as many Indian people settled in East Africa.
Chop the potatoes (2-3 cm cubes), peppers (big chunks), tomatoes and onions. Heat the oil in a frying pan and when it is really hot, throw in the seeds. A few seconds later throw in the ginger and onion. Fry until the onion is soft and transparent then add the potatoes. Fry for a few minutes then add all the other ingredients except the coriander or methi. Stir and add a dash of water. Cover the pan and cook until the potatoes are soft (about 15 minutes).