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.