Corn and capsicum gravy:
This recipe goes well with roti or steamed rice. The below quantity serves two and one child.
Ingredients:
Capsicum - 2 medium sized chopped to medium blocks
Sweet corn - 1/3rd cup
Kasuri methi - 1/2 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Kashmiri chilli powder - 3/4 tsp
Garam masala - 1/2 tsp
Salt - as per taste
Ghee - 1 and half tsp
Oil - 1/2 tsp
Water - as per consistency
Tomato ketchup - 1 tsp
To grind :
Onion - 1 medium sized chopped
Tomato - 2 medium + 1 small chopped
Garlic - 3 Pods
Ginger - 1 inch
Seasoning :
Saunf - 1/2 tsp
Clove - 2
Cinnamon- 1/2 inch
Steps:
1.In a pan add ghee and add the chopped capsicum and corn and fry them till becomes soft and crispy and keep it aside.
2.In the same pan add little more ghee and oil and add the whole spices (saunf,clove,cinnamon).
3.To this add the blended onion tomato garlic and ginger mixture and sauté it well till the raw smell of tomato goes off.
4.Then add the masala powders (turmeric,chilli,coriander,garam masala) followed by salt and kasuri methi required for the gravy.
5.Cook the gravy well till oil separates
6.Then add the sautéed corn and capsicum to it and add the required water and close the lid and cook for three to five mins in medium flame.
7.Once capsicum is cooked and still crispy add tomato ketchup at this stage and mix it well.
8.Garnish with fresh coriander leaves and serve hot.
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