Pressure cook corn for 2 whistles with enough water and salt. Keep aside.
Soak kuskus in a tsp of milk, set aside.
Dry roast coconut till slightly browned.
Saute tomato, green chilli in 1/2 tsp oil, once tomatoes turn mushy add it to the mixer along with green chilli, roasted coconut, fennel seeds, milk soaked poppy seeds. Grind it to a fine paste. Set aside.
In a pan, add oil and toast capsicum for 2 mins. Set aside.
In the same pan add remaining oil and add the items under 'to temper'.
Splutter and add onion. Saute till it turns light brown.
Then add the coconut paste. Saute till raw smell leaves.
Add chilli, garam masala and saute till the masalas are well blended.
Then add a little water.
Boil for 3-5mins till oil separates.
If it becomes thick add a little more water.
Then add toasted capsicum and cooked corn.
Blend with masalas for 2-3mins.
Then add coriander leaves and switch off.
Serve hot with rotis.
Recipe courtesy: Sharmi's Passions
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.