INGREDIENTS
2 cups corn kernels
4 medium green capsicums,
seedes , cut into 1/2-inch pieces
1 teaspoon cumin seeds
2 medium onions, chopped
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon red chilli powder
1 tablespoon coriander powder
2 teaspoons cumin powder
4 medium tomatoes, chopped
salt to taste
2 teaspoons garam masala powder
1 tablespoon lemon juice
4 tablespoons fresh coriander
leaves, chopped
1. Boil corn kernels in three cups of water for about ten
minutes. Drain and set aside.
2. Heat a non-stick kadai and add cumin seeds. When
they begin to change colour, add onions and roast till
golden brown.
3. Add ginger paste and garlic paste and cook for two to
three minutes. Add red chilli powder , coriander powder,
cumin powder and turmeric powder and road for a few
seconds.Add tomatoes and salt and cook, stirring
continuously,till the tomatoes turn pulpy. Add half a cup of
water , mix well and cook for a minute.
4. Add capsicum and mix well. Finally add boiled corn
and garam masala powder. Mix and cook on low heat
for four to five minutes. Add lemon juice and adjust
seasoning. Garnish with coriander leaves, serve hot.