Corn Capsicum,
Recipe Link : http://www.tarladalal.com/Corn-Capsicum-6407r

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Corn Capsicum

Close your eyes and imagine a bowlful of vibrantly coloured chunks of capsicums mixed with juicy yellow sweet corn kernels. Isn’t it a sight that makes you drool? Add to it an assortment of well-chosen ingredients like onions, tomato pulp, dried fenugreek leaves, and such, and there you have a Corn Capsicum subzi that is simply irresistible. Serve hot with any unleavened breads.

Preparation Time: 15 minutes. Cooking Time: 13 minutes. Serves 4.

1 cup boiled sweet corn kernels (makai ke dane)
1 1/2 cups coloured capsicum cubes (red , yellow and green)
1/4 tsp cornflour
1/4 cup milk
2 tsp oil
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
1 tsp garam masala
1 cup fresh tomato pulp
1/2 tsp dried fenugreek leaves (kasuri methi)
a pinch of sugar
salt to taste

For The Garnish
2 tbsp finely chopped coriander (dhania)

1. Combine the cornflour and milk in a deep bowl, mix well and keep aside.
2. Heat the oil in a non-stick kadhai, add the onions and sauté on a medium flame for 2 minutes.
3. Add the coloured capsicum, mix well and sauté on a medium flame for 2 more minutes.
4. Add the ginger-garlic paste, turmeric powder, chilli powder and garam masala, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
5. Add the fresh tomato pulp, dried fenugreek leaves, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
6. Add the corn, cornflour-milk mixture, sugar and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring continuously.
7. Serve hot garnished with coriander.