Corn Capsicum Masala

Directions

1. 1
   Pressure cook corn kernals with a cup of water and a pinch of salt for 2 whistles,strain and keep aside.
2. 2
   Heat oil in a pan and add cumin seeds,when seeds start crackling add asafoetida,ginger and chopped tomatoes.
3. 3
   Add salt mix and then cover and cook till tomatoes become soft.
4. 4
   Now add tomato puree ,chili powder,turmeric,pav bhaji masala,coriander powder and saute for a minute.
5. 5
   Add chopped capsicum and corn and mix well.
6. 6
   Cover and cook till capsicum become slightly cooked and gravy thickens.
7. 7
   Add fresh cream, lemon juice and fresh coriander and mix.
8. 8
   Serve with rice,paratha or roti
9. 9
   NOTE-
10. 10
    1-You may substitute tomato puree with 1.5 tbsp of tomato ketchup
11. 11
    2- Addition of fresh cream is optional,I have not used it.