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
- Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
- When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
- Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
- 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.
- Add the sugar, pepper powder and salt and mix well.
- Serve hot with roti.
- You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.