Sweet pepper-corn sabzi
I am one tose who crave for chilli. Every few days, you may see me adding chilli flakes to my otherwise bland heathy food, just to get a bit of kick out of my food without indulging in anything too over the top. So, when I discovered this recipe, I was over joyed..and joy is best enjoyed when shared…so here we go…
3 sweet pointed peppers (chopped as desired), ½ cup sweet corn kernels, 1 medium sized onion, 1 de-seeded and chopped tomato, 3 green chillies, 3 garlic cloves, a knob of fresh root ginger, 2 tablespoons chick pea flour, ½ tablespoon red chilli powder (optional), a pinch of turmeric, 1/3 tablespoon garam masala, 1 tablespoon cumin-coriander powder, ¼ tablespoon black mustard seeds, salt to taste and oil to cook, dried grated coconut and chopped coriander for garnishing
- Heat some oil in a pan and temper it with mustard seeds.
- Grind the onions, garlic, ginger and green chillies to make a coarse mix. Add this mix to the pan and cook till the onions are soft.
- In the mean time, on a large surface pan, add the chick pea flour. To it, add the garam masala, chilli powder (if using), turmeric powder and cumin-coriander powder. Mix and roast on a slow flame with intermittent stirring.
- Once the onions are cooked, add the tomatoes and cook till they blend in.
- Add the sweet corn kernels and chopped pepper and mix well. Cook with the lid on for 6 – 7 minutes. Check if the pepper is slightly soft…if not, continue cooking with the lid on till the pepper pieces are cooked but have a slight crunch left.
- To this add the seasoned and roasted chick pea flour and mix well. Splash some water on the mix by wetting your hand if it appears too dry. Put on the lid and cook for another 6 – 7 minutes with intermittent stirring.
- Turn off the flame and stir in the dried coconut and coriander before serving. Serve with hot chapattis.
Try a tip
Try adding 1 tablespoon of grated jaggery to the onion mix for a sweet and spicy taste to this preparation.