Monday, June 20, 2011

Sweet Corn and Capsicum Masala


Capsicum - 2
Sweet Corn - 1/2 cup
Spring Onion, chopped - 1 cup
Tomatoes - 3
Curd - 1/2 cup
Gram Flour - 1 tbsp
Red Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Sugar - 1 tsp
Cumin Seeds - 1 tsp
Garam Masala - 1 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Salt to taste
Oil - 2 tbsps

For Gravy:

Onions - 4
Coconut, grated - 1/2 cup
Garlic Cloves - 5
Ginger - 1 inch piece
Green Chillies - 4
Coriander Leaves, chopped - 3 tbsps


  1. Grind the ingredients for gravy into smooth paste.
  2. Chop tomatoes.
  3. Heat 1 tbsp oil in a wok, add cumin seeds.
  4. When cumin seeds start sizzling, add ground paste and tomatoes. Fry until the raw smell disappears and tomatoes become soft and mashed.
  5. Heat remaining oil in another wok and saute capsicum, sweet corn and spring onions.
  6. Add sauteed vegetables to the fried paste.
  7. Add a cup of water, turmeric powder, red chilli powder, coriander powder, cumin powder, garam masala, salt and sugar. Mix well.
  8. Mix curd with gram flour such that there is no lump.
  9. Add this to the gravy and continue boiling on medium flame until the gravy thickens little bit.
  10. Serve hot with chapatis, phulkas, rotis, etc.,


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