Tangy Corn with Peppers

Ingredients:
100 gms boiled sweetcorn,
50 gms green bell pepper or capsicum; cut into 1″ pieces and boiled,
1 large onion; ground to paste,
2 tsp giner-garlic paste,
1 tsp jeera (cumin seeds),
1 tsp red chilli powder,
1 tsp coriander powder,
A pinch of garam masala,
2 tomatoes; pureed,
50 gms cashewnuts; ground to paste,
Salt to taste,
2 tbsp Oil.

Method:
Heat oil in a pan, add jeera (cumin seeds) and onion paste, ginger-garlic paste and saute for 4-5 minutes on low-medium flame. Then add all the spices and fry for 2 minutes stirring occasionaly. Now add tomato puree and cashewnut paste, mix well. Then add corn and peppers, cook for few minutes. Remove from flame and serve.

Sheela

Sheela Agarwal is a botanist by profession and a cooking enthusiast.