Indian-Style Corn on the Cob in Onion and Yogurt Sauce

4 ears corn on the cob, husks and silk removed

¼ cup vegetable oil for frying

1 onion, coarsely chopped

2 cloves garlic, coarsely chopped

1 (2 inch) piece fresh ginger, peeled and coarsely chopped

½ teaspoon ground turmeric

6 fresh curry leaves, or more to taste

½ teaspoon cumin seeds

½ teaspoon chili powder

½ teaspoon white sugar

1 cup plain yogurt

Break or cut each corn cob in half. Heat vegetable oil in a large skillet over medium heat and pan-fry corn until golden brown on all sides, about 10 minutes, turning often. Remove corn.

Pulse onion, garlic, and ginger to a smooth paste in a food processor; mix in curry leaves, cumin seeds, chili powder, and sugar. Cook paste in the hot oil over medium-low heat until the oil begins to separate, stirring often, about 10 minutes.

Remove skillet from heat and let the paste cool; stir in the yogurt. Return corn to yogurt sauce and spoon sauce over corn to serve.