Blanch broccoli florests in hot water in a wok for 2 minutes. Ensure that broccoli doesn't looses its crunch.
Strain the broccoli and let it cool down to room temperature.
Now keep a few broccoli florets aside and coarsely grind rest of the broccoli, onion and corn in a mixer.
Heat butter in a wok and roast the cornflour for a minute, check that its colour does not change.
Add water and coarsely grinded broccoli corn mixture to the boiling cornflour slurry.
Add the remaining blanched broccoli florets, garlic paste, salt and black pepper while stirring continuously.
Add vinegar, oregano and sugar.
Cook for 2 minutes and bring to a boil.
Sprinkle some oregano, according to choice, and garnish with cream and serve hot.
Enjoy endlessly.
