Makai Capsicum ( Gujarati Recipe)

Makai Capsicum, a tantalizing combo of tender corn and capsicum cooked in milk and tempered with Indian spices.

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A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.

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Makes 4 servings
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  1. Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
  2. When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
  3. Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
  4. Add the milk gradually, while stirring continuously to avoid the formation of lumps and cook on a slow flame for 4 to 5 more minutes or till the mixture becomes thick.
  5. Add the sugar, pepper powder and salt and mix well.
  6. Serve hot.

Handy tip

  1. You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.
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 on 29 Aug 13 11:31 AM

Excellent dish!! BUT let me tell you what I did wrong so no one else does these mistakes! My corn kernels contained a wee bit of moisture, that made the Flour sticky and thus I could not really sauté the corn and capsicum.. Had to run to my microwave to do that bit! But the final outcome was really nice!
 on 22 Mar 13 03:21 PM

its simply delicious and quick one
 on 01 Sep 12 12:07 AM

Excellent Recipe !One of the most delicious ones out of the plentiful of recipes I have tried from Tarla Dalal's cookbooks.However, I substitute the Maida with whole wheat flour to make the recipe healthier.Also , to add to the protein I add half a slice of Processed Cheese to the milk. A must try for everyone! Is also a hit in Tiffin boxes for kids and grown ups alike !))