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Corn Capsicum
By : Ramya Ganesh
Category : Vegetables, North indian
Servings : 4
Time Taken : 15-30 mins
Rating :
Method
  1. Boil the corn in the cooker up to 3 whistles or cook it in the oven.
  2. Soak the poppy seeds and charmagaz for 10 minutes.
  3. Now grind the onion, tomato, ginger, garlic, raisins and cashewnuts, and the soaked poopy seeds and charmagaz mixture finely.
  4. Heat oil and fry the masala for 10 minutes on a mediium flame.
  5. Then add turmeric powder, chilli powder, salt and mix well.
  6. Now add capsicum, water, chilli sauce and mix well with the masala.
  7. Once the capsicum is semi-cooked add the corn stir well.
  8. Cook on a low flame for 5 to 10 minutes.
  9. Serve hot with naan or pulao.
Ingredients:
1 cup - cooked corn
1 big - capsicum
1 - big onion
2 - tomatoes
2 - cloves of garlic
Ginger - garlic paste
50 g - raisins and cashewnuts
1/2 tsp - poppy seeds
1/2 tsp - charmagaz
Salt to taste
1/2 tsp - turmeric powder
1/2 tsp - chilli powder
2 to 3 tbsp - oil
1/2 tsp - chilli sauce
1/2 cup - water
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