Makai Capsicum ( Gujarati Recipe)
by Tarla Dalal
23 Nov 2014
This recipe has been viewed 89373 times
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 the younger generation definitely enjoys this off-beat vegetable preparation as it is low on spices and ghee.
Makai Capsicum ( Gujarati Recipe) recipe - How to make Makai Capsicum ( Gujarati Recipe)
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
2 cups cooked sweet corn kernels (makai ke dane)
1 cup finely chopped capsicum
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
2 tbsp plain flour (maida)
2 cups milk
1/2 tbsp sugar
1/4 tsp white pepper powder
salt to taste
Method
Handy tip
- Method
- 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.
Handy tip
- Handy tip
- You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.
Makai Capsicum Video by Tarla Dalal
Nutrient values per serving
| Energy | 238 cal |
| Protein | 7.4 g |
| Carbohydrates | 26.9 g |
| Fiber | 2.2 g |
| Fat | 9.9 g |
| Cholesterol | 16 mg |
| Vitamin A | 331.8 mcg |
| Vitamin B1 | 0.3 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 44.8 mg |
| Folic Acid | 23.9 mcg |
| Calcium | 215.9 mg |
| Iron | 0.7 mg |
| Magnesium | 38.7 mg |
| Phosphorus | 180 mg |
| Sodium | 24 mg |
| Potassium | 252.7 mg |
| Zinc | 0.3 mg |
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