Makai Capsicum Video by Tarla Dalal

Makai Capsicum Video by Tarla Dalal

Viewed 13688 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.

Tweet

Recipe Description for Makai Capsicum ( Gujarati Recipe)

Ingredients

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

1. Heat the ghee in a non-stick kadhai and add the cumin seeds and ginger-green chilli paste.
2. When the seeds crackle, add the flour and sauté on a slow flame for 2 to 3 minutes.
3. Add the corn and capsicum and sauté on a medium flame for another 3 to 4 minutes.
4. 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.
5. Add the sugar, pepper powder and salt and mix well.
6. Serve hot.

Handy tip

1. You can use a whisk to stir while adding the milk into the vegetables to avoid lumps.

See step by step images of Makai Capsicum ( Gujarati Recipe)

RECIPE SOURCE : The Complete Gujarati Cook Book- New Edition