Green bell pepper generally goes well with
most of the veggies like potato, cabbage ,paneer , sweet corn etc. This is one
such gravy of Sweet corn and capsicum. Here is the recipe:
Ingredients :
Sweet Corn – 2 cobs
Capsicum or Green Bell Pepper – 1
Onion – 1
Garam masala powder – 1tbsp
Milk – ¼ cup
Salt as per taste.
Oil – 1 tsp
Mustard seeds – 1tsp
Cumin seeds – 1 tsp
Coriander leaves for garnish
To Grind :
Grated coconut – 2tbsp
Tomato – 1
Cashew nuts – 5 to 6
Green chillies – 2
Method :
- Pressure cook the Sweet corn cobs in a cooker for 3 whistles. Once the pressure comes down, separate the corn kernels and keep them ready.
- Soak the cashew nuts in milk for 20 mins. Now grind the ingredients under the ‘To Grind’ list to a smooth paste.
- Heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds. In the same pan, sauté the chopped onions.
- Once they turn golden brown, add the chopped capsicum. Fry them for around 5 mins till they are soft but still crunchy. Now add the cooked sweet corn kernels.
- Add salt and cook it for a minute. Now add the ground paste along with milk till your desired gravy consistency.
- Let the gravy boil for a minute. Switch off the stove and garnish with Cilantro.
- Serve it with any rice or rotis.
My Notes :
We can replace cashew nuts with Almonds or
poppy seeds.
We can also use the frozen sweet corn or the canned variety. I had fresh corn cobs. So I used them.
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