Corn Capsicum

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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