Corn-Capsicum Sabji!

corn-capsicumI often get bored of cooking the same sabjis for lunch/dinner and am actively looking for variety in food. Recently I had corn-capsicum sabji in a restaurant and ventured to try my own version of it. In the restaurant, I believe it was more of a curry vegetable but I made it dry and it turned out reasonably good!


  • Corn kernel (one can)
  • One green bell pepper
  • sweet peppers
  • onions, tomatoes, garlic and ginger


  • Saute grated onions, garlic, ginger and tomato in a little bit of oil for a couple of minutes.
  • Add your favorite masalas (haldi, mirch, dhania, garam masala & kitchen king masala) and stir for a minute or so.
  • Mix in the cut peppers and drained corn and add salt.
  • Let it cook on medium flame for ten minutes or until all the veggies are cooked properly.
  • Optionally garnish with coriander and enjoy with roti or naan!

Aditi Chopra is an author of NRI fiction and non-fiction books.
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