corns with capsicum gravy

by Mrs.Sarika luthra
(Indore, India)

Ingredients- Oil-1tbsp
Corns-1/2cup
Capsicum-2 medium size
Salt to taste
Coriander powder-2tsp
Red chili powder-1tsp
Tomato puree-1 cup
Ginger 2tsp
1 Green chili chopped
3-4 Cloves and black pepper
1 cinnamon small sticks
2 cardamom
Turmeric powder-a pinch
Orange colour-a pinch
Cream-2 tbsp
Milk-1/4cup
Kasoori methi crushed-2tsp
Coriander leaves to garnish
Fennel seeds-1/4

Preparation - Make a powder from the seeds of cardamom ,take sweet corns and boil it for two minutes, deep fry the long slices of capsicum(seedless)and absorbs the excess oil by using the tissue paper and lastly grind the tomatoes along with garam masala (cloves, black pepper and cardamom) make a puree of it and all these prep. keep aside.

Heat the oil in a kadai add the fennel seeds when it crackle then add tomato puree and green chili sauted it till the oil separates add salt, coriander powder, red chili powder, turmeric powder and kasoori methi sauted it for 2 min. on medium flame.

Put the milk bring it to boil slow the flame add corns ,capsicum and then add cream simmer it for 2min. Add the orange colour and cardamom powder over it mix it well cover it for4- 5 min. Lastly garnish with cream and coriander leaves. Serve hot with butter naan or roti