Ingredients

• 1 cup - cooked corn
• 1 - capsicum, big
• 1 - big onion
• 2 - tomatoes
• 2 - cloves of garlic
• Ginger - garlic paste
• 50 g - raisins and cashewnuts
• 1/2 tsp - poppy seeds
• 1/2 tsp - charmagaz
• Salt - to taste
• 1/2 tsp - turmeric powder
• 1/2 tsp - chilli powder
• 2-3 tbsp - oil
• 1/2 tsp - chilli sauce
• 1/2 cup - water

How to Make Corn Capsicum

• Boil the corn in the cooker up to 3 whistles or cook it in the oven.
• Soak the poppy seeds and charmagaz for 10 minutes.
• Now grind the onion, tomato, ginger, garlic, raisins and cashewnuts, and the soaked poopy seeds and charmagaz mixture finely.
• Heat oil and fry the masala for 10 minutes on a medium flame.
• Then add turmeric powder, chilli powder, and salt and mix well.
• Now add capsicum, water, and chilli sauce and mix well with the masala.
• Once the capsicum is semi-cooked add the corn and stir well.
• Cook on a low flame for 5 to 10 minutes.
• Serve hot with naan or pulao.