A tantalizing combo of tender corn and capsicum cooked in milk and tempered with indian spices, makai capsicum cannot really be called a customary gujarati dish, but off-beat vegetable preparation, low on spices and ghee.

Makes 4 servings:


  • 2 cups cooked sweet corn (makai)
  • 1 cup finely chopped capsicum
  • 1 tbsp ghee
  • 1/2 tsp cumin seeds (jeera)
  • 1 tsp ginger – green chilli paste or crushed
  • 2 tbsp plain flour (maida)
  • 2 cups milk
  • 1/2 tbsp sugar
  • 1/4 tsp white or black pepper powder
  • salt to taste


  1. Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
  2. When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
  3. Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
  4. Add the milk gradually, while stirring continuously to avoid the formation of lumps and cook on a slow flame for 4 to 5 more minutes or till the mixture becomes thick.
  5. Add the sugar, pepper powder and salt and mix well.
  6. Serve hot with roti.

Capsicum Makai
Handy tip

  1. You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.
Variation: you can add little Oregano and Chilli Flakes for italian taste.. It tastes yummy..!!!