Ingredients and Method to make corn with green bell pepper curry
4 cups frozen corn kernels (see notes)
1 green bell pepper (capsicum/ koda molagai) deseeded and cut fine
1 medium sized red onion cut fine
2 medium tomatoes cut fine
2 tsp clarified butter (ghee/nei) or oil (use oil for a vegan version)
3/4 tsp cumin seeds (jeera/ jeeragam)
1 thin sliver ginger grated fine or 1/2 tsp minced ginger
salt to taste
1/4 tsp turmeric powder
1/4 tsp red chili powder (or to taste) (Can be substituted with cayenne pwd)
1/4 tsp coriander powder
1/4 tsp cumin powder
Heat oil in a large heavy bottomed pan. Add cumin seeds, when the seeds sizzle a little, add onions and saute until onions turns transparent.
Add ginger and stir a few times. Add tomatoes and stir until the tomatoes turn soft and mushy.
Add all the spices and stir a few times. Add bell pepper and corn kernels, salt to taste and water as required and cook until the corn is soft, yet retains its shape.
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Remove from heat and serve hot with phulkas/ rotis (flat bread) or as a side in any kind of Indian themed meal.
Notes:
I used frozen corn kernels, but you can easily use fresh corn kernels too, it might take a little longer to cook but not too much longer :)
4 cups frozen corn kernels (see notes)
1 green bell pepper (capsicum/ koda molagai) deseeded and cut fine
1 medium sized red onion cut fine
2 medium tomatoes cut fine
2 tsp clarified butter (ghee/nei) or oil (use oil for a vegan version)
3/4 tsp cumin seeds (jeera/ jeeragam)
1 thin sliver ginger grated fine or 1/2 tsp minced ginger
salt to taste
1/4 tsp turmeric powder
1/4 tsp red chili powder (or to taste) (Can be substituted with cayenne pwd)
1/4 tsp coriander powder
1/4 tsp cumin powder
Heat oil in a large heavy bottomed pan. Add cumin seeds, when the seeds sizzle a little, add onions and saute until onions turns transparent.
Add ginger and stir a few times. Add tomatoes and stir until the tomatoes turn soft and mushy.
Add all the spices and stir a few times. Add bell pepper and corn kernels, salt to taste and water as required and cook until the corn is soft, yet retains its shape.
The copyright of this content belongs to Veginspirations.com
Remove from heat and serve hot with phulkas/ rotis (flat bread) or as a side in any kind of Indian themed meal.
Notes:
I used frozen corn kernels, but you can easily use fresh corn kernels too, it might take a little longer to cook but not too much longer :)
