Recipe type: Curries
Though slightly time-consuming, this subzi is definitely worth the effort. Capsicum is a good source of vitamin C, an antioxidant that fights disease-causing free radicals and boosts our immune system while corn increases the allure of this dish manifold!
- 3 spring onions whites, sliced
- ½ capsicum, sliced
- ½ yellow capsicum, sliced
- ½ red capsicum, sliced
- ¾ cup boiled sweet corn kernels
- ¾ cup boiled white corn kernels
- 4 to 5 baby corns, blanched and cut into 25 mm. (1") pieces
- ¼ tsp turmeric powder (haldi)
- ½ tsp chilli powder
- ½ tsp coriander-cumin seeds (dhania-jeera) powder
- 1 tomato, sliced
- 2 tbsp tomato ketchup
- 2 tbsp tomato puree
- salt to taste
- 3 spring onion greens, chopped
- 2 tsp vinegar
- ½ tsp garam masala
- 2 pinches of sugar
- 2 tbsp chopped coriander (dhania) for garnishing
- Heat a non-stick pan on a medium flame and when hot, add the spring onion whites and capsicums and dry roast for 2 minutes while stirring continuously.
- Lower the flame, add the sweet corn kernels, white corn kernels, baby corn, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and continue cooking for 2 to 3 minutes while stirring continuou
- Add the spring onion greens, vinegar, garam masala and sugar and toss lightly.
- Serve hot garnished with coriander.