Makai Jalfrazie
by Tarla Dalal

Though slightly time-consuming, this subzi is definitely worth the effort. Capsicum is a good source of vitamin C, an antioxidant that fights disease-causing free radicals and boosts our immune system while corn increases the allure of this dish manifold!

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Makai Jalfrazie recipe - How to make Makai Jalfrazie

3 spring onions whites , sliced
1/2 green capsicum , sliced
1/2 yellow capsicum , sliced
1/2 red capsicum , sliced
3/4 cup boiled sweet corn kernels (makai ke dane)
3/4 cup boiled white corn kernels (makai ke dane)
4 to 5 baby corns, blanched and cut into 25 mm. (1") pieces
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp coriander-cumin seeds (dhania-jeera) powder
1 tomato , sliced
2 tbsp tomato ketchup
2 tbsp tomato puree
salt to taste
3 spring onion greens , chopped
2 tsp vinegar
1/2 tsp garam masala
2 pinches of sugar
2 tbsp chopped coriander (dhania) for garnishing

Method

Heat a non-stick pan on a medium flame and when hot, add the spring onion whites and capsicums and dry roast for 2 minutes while stirring continuously.
Lower the flame, add the sweet corn kernels, white corn kernels, baby corn, turmeric powder, chilli powder, coriander-cumin seeds powder, tomatoes, tomato ketchup, tomato purée and salt and continue cooking for 2 to 3 minutes while stirring continuou
Add the spring onion greens, vinegar, garam masala and sugar and toss lightly.
Serve hot garnished with coriander.