Lot of experiments can be made with capsicum. Capsicum corn masala is one such recipe. It can be prepared in two ways. One is a semi-thick gravy adding cashew nut paste, cream etc which is the restaurant style, and the other is a simple dry dish that we make at home on a daily basis. The dry one is low in calories and is a healthier option. It goes well with roti.
Basic info about the recipe
Cuisine - North Indian
Serves - 2-3 people.
1. Green capsicum - 3 large
2. Sweet corn - 1 cup
3. Onion - 1 large
4. Tomato - 2 medium
5. Ginger-garlic paste - 1 tsp
6. Cumin seeds - ½ tsp
7. Oil - 2 tsp
8. Turmeric powder - ½ tsp
9. Red chilli powder - 1 tsp
10. Coriander powder - 2 tsp
11. Veg masala - 1 tsp
12. Salt - to taste
Method: boil sweet corn, drain the excess water and keep aside.
Clean, wash , de-seed and cut the capsicum into cubes.
Chop the onion and tomatoes.
Heat oil in a pan and splutter cumin seeds. Add onion and fry till golden brown.
Add ginger-garlic paste and sauté for a minute.
Add the chopped tomatoes and fry till it becomes tender.
Now, add all the powders and fry till the raw smell disappears.
Add the capsicums and cook till done.
Add salt and boiled corn and mix well. Cover the pan with a lid for a minute so that all the flavors combine together.
Open the lid, stir and serve hot.