Corn capsicum

Posted on September 29, 2009. Filed under: Subzi | Tags: , |

Maintain healthy haemoglobin levels with this subzi, which combines folic acid rich tomatoes and sweet corn with vitamin C rich capsicum.

Preparation Time : 15 mins.
Cooking Time : 20 mins.

Serves 4.

1 cup boiled sweet corn kernels
½ cup red and yellow capsicum cubes
½ cup finely chopped onions
1 tsp gingergarlic paste
¼ tsp turmeric powder (haldi)
1 tsp red chilli powder
1 tsp garam masala
2 tomatoes
¼ tsp corn flour mixed with ¼ cup low fat milk
A pinch sugar
2 tsp oil
Salt to taste
For the garnish
2 tbsp chopped coriander
1. Boil a vesselful of water and add the tomatoes to it.
2. Remove after a few minutes, peel and blend to a smooth purée. Keep aside.
3. Heat ½ tsp oil in a non-stick pan and add the capsicum and sauté for a while. Keep aside.
4. Heat the remaining oil in the same pan, add onions and sauté till they turn brown in colour.
5. Add the ginger-garlic paste, turmeric powder, red chilli powder and garam masala and fry for a while. Sprinkle little water to prevent the masalas from burning.
6. Add the tomato purée to it and cook for 3 to 4 minutes.
7. Add the corn, sautéed capsicum, corn flour and milk mixture, sugar and salt and mix well and simmer till the gravy thickens.
8. Serve hot garnished with coriander.

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