Corn Capsicum Curry

Corn Capsicum Curry


Fresh Corn 1 Cup (Boiled)
Capsicum ½ cup (diced)
Onion ½ Cup (diced)
Tomato ½ Cup (Finely chopped)
Red chillies 4
Frozen/fresh grated coconut 1 Tbsp
Cloves 2
Cinnamon 1” piece
Ginger 1 Tsp
Garlic 1 Tsp
Coriander seeds ½ Tsp
Coriander leaves 2 Tbsp
Salt to taste
Oil 2+2 Tsp


In a kadai/wok heat 2 Tsp oil and add in the ginger, garlic, ¼ cup onion, cloves, cinnamon, coriander seeds, coconut and red chillies and fry for 5 minutes. Now add in the tomatoes and cook till tomatoes are tender. Cool and grind to fine paste.
In the same kadai/wok heat the remaining oil and add the remaining onion and add in the capsicum, corn, salt and the ground paste and cook till capsicum is soft. (Use very little water if required).

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