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| Main Ingredients | Sweet corn, Green capsicum |
| Cuisine | Gujarati |
| Course | Main Course Vegetarian |
| Prep Time | 6-10 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 1/2 cup sweet corn kernels, boiled
- 2 medium green capsicums, cut into long pieces
- 1 tablespoon oil + for deep frying
- 1/2 cup tomato puree
- 3-4 cloves
- 3-4 black peppercorns
- 1/4 teaspoons fennel seeds (saunf)
- 1 green chilli, chopped
- Salt to taste
- 2 teaspoons coriander powder
- 1 teaspoon red chilli powder
- A pinch of turmeric powder
- 2 teaspoons dry fenugreek leaves (kasoori methi) ,crushed
- 1/4 cup milk
- 1 tablespoon fresh cream
- 1/2 teaspoon green cardamom powder
- Chopped fresh coriander leaves for garnishing
Method
- Heat sufficeint oil in a deep non-stick pan. Deep fry capsicum pieces till golden. Drain on absorbent paper and set aside.
- Grind together tomato puree alongwith cloves and black peppercorns into a smooth paste.
- Heat oil in a non-stick kadai. Add saunf and saute for a minute. Add the ground paste and green chillies. Mix well and saute till the oil separates.
- Add salt, coriander powder, red chilli powder, turmeric powder and kasoori methi. Mix well and cook on medium heat for two minutes.
- Boil the milk in a deep non-stick pan. Add corn, fried capsicum and cream. Stir to mix and simmer for two minutes.
- Add cardamom powder and cooked ground paste mixture. Mix well, cover and cook for five minutes.
- Garnish with coriander leaves and serve hot with naan or roti.
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