Makai Capsicum ( Gujarati Recipe)
by Tarla Dalal
Added to 306 cookbooks
This recipe has been viewed 47835 times
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.
- Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
- When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
- Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
- 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.
- Add the sugar, pepper powder and salt and mix well.
- Serve hot.
- You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.
Nutrient values per serving
|Vitamin A||331.8 mcg|
|Vitamin B1||0.3 mg|
|Vitamin B2||0.2 mg|
|Vitamin B3||0.3 mg|
|Vitamin C||44.8 mg|
|Folic Acid||20.8 mcg|
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