Corn & Capsicum Subzi

Corn and capsicum both stand as my favorite vegetables. Corn for its slight sweetness and capsicum for its special aroma. When both come together in the form of subzi, no wonder I would love it to the core.

The thick gravy made of coconut milk and poppy seeds top the dish and make it really rich and yummy :)

No wonder if this corn and capsicum subzi makes roti a sought-after dinner :)

Ingredients:

Corn - 2 cobs
Capsicum - 1
Onion - 2
Coconut milk - from 1/2 coconut
Oil - 4 tbl sp
Salt - for taste

To grind:

Poppy seeds - 2 tsp
Coriander seeds(dhaniya) - 1 tsp
Garlic - 5 pods
Green chillies - 2
Cinnamon - 1/2 inch piece
Cloves - 2

Method:

Chop onions and capsicum finely. Boil the corn in pressure cooker and remove the kernels and keep it aside.

Grind together poppy seeds, coriander seeds, garlic, green chillies, cinnamon and cloves into a smooth paste by adding some water to it.

Extract coconut milk from the scrapped coconut.

Heat oil in a wok and fry onions & capsicum till they turn light brown, add the ground masala paste and fry well in low flame. Now add corn kernels and then pour the coconut extract along with salt and allow it to boil for few mins.

Remove from fire and serve hot with parathas.

Enjoy making :) happy eating :)

Note:

I usually prefer my vegetables to blend along with the gravy. Hence I mixed a tsp of corn flour with a tsp of water and added to the gravy when it was boiling. This would make the gravy a little thick and blend along with the vegetables well.