Makai Capsicum, a tantalizing combo of tender corn and capsicum cooked in milk and tempered with Indian spices.
Recipe Link : http://www.tarladalal.com/Maka....i-Capsicum-(-Gujarat

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Makai Capsicum

A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.

Preparation Time: 10 minutes.
Cooking Time: 12 minutes.
Serves 4.

2 cups cooked sweet corn kernels (makai ke dane)
1 cup finely chopped capsicum
1 tbsp ghee
½ tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
2 tbsp plain flour (maida)
2 cups milk
½ tbsp sugar
¼ tsp white pepper powder
Salt to taste

1. Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
2. When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
3. Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
4. Add the milk gradually, while stirring continuously to avoid the formation of lumps and cook on a slow flame for 4 to 5 more minutes or till the mixture becomes thick.
5. Add the sugar, pepper powder and salt and mix well.
Serve hot.

Handy tip
You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.