Corn Capsicum


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Corn Capsicum, a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels,mixed ingredients like onions, tomato pulp, dried fenugreek leaves, make a subzi that is simply irresistible.

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Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a Corn Capsicum subzi that is simply irresistible. Serve hot with any unleavened breads.

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Preparation Time: 
Cooking Time: 
Makes 4 servings
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Ingredients

1 cup boiled sweet corn kernels (makai ke dane)
1 1/2 cups coloured capsicum cubes (red , yellow and green)
1/4 tsp cornflour
1/4 cup milk
2 tsp oil
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 cup fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
a pinch of sugar
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

Method
  1. Combine the cornflour and milk in a deep bowl, mix well and keep aside.
  2. Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
  3. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes.
  4. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  5. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  6. Add the corn, cornflour-milk mixture, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
  7. Serve hot garnished with coriander.
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 on 22 Feb 12 09:33 AM


This is a great recipe. Absolutely yummy! Just need to go easy on red chilly.