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Makai Capsicum ( Gujarati Recipe)


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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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Ingredients

Method
  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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