Corn Capsicum Masala with Tomato Chutney

Yesterday's Khichadi Kadhi turned out great. We even took pictures, which I will post up later. I got carried away and made so much that we might have to eat it for dinner. To try something a little different, I thought I would make another accompaniment. Here's the recipe for the Corn-Capsicum Masala:

2 tbsp oil
1 cup corn kernels
2 green capsicums (a.k.a. green bell peppers)
2 onions
1 tomatoes
2 green chillies
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 tbsp fresh chopped cilantro
Salt to taste
1 tsp red chilli powder
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala
1/2 cup water/cream
Grated coconut for garnish

1. First, boil the corn kernels in 3 cups of water. Drain and keep aside.
2. Wash and deseed the green bell peppers and chop into cubes.
2. Meanwhile,heat oil in pan. Add the mustard seeds, then cumin seeds. Then add the ginger-garlic-green chilli paste and onions and sautee until onions turn golden brown.
3. Then add the red chilli powder, coriander powder, cumin powder, turmeric powder. Stir fry for a few seconds.
4. Add the tomatoes and cook, stirring until the oil separates. Then add 1/2 cup water.
5. Next add the cubed green bell peppers and mix well.
6. Finally, add the boiled corn, salt and garam masala. Mix and cook on low heat for 4-5 minutes.
7. If adding cream, stir in cream and garnish with chopped cilantro and grated coconut.

For the Tomato Chutney to have on the side, you will need:

4 tomatoes, sliced
1 tsp shredded ginger
1 tsp shredded garlic
4 green chillies, slit lengthwise
1/2 tsp turmeric powder
Pinch of asafoetida powder
1 tsp mustard seeds
1 tsp cumin seeds
1/2 tsp red chilli powder
1 tsp salt
1-2 tbsp sugar
1 tsp corn starch
2 tbsp oil
2 tbsp chopped cilantro

1. Heat oil in pan and add the mustard seeds and then cumin seeds. When they pop, add the asafoetida, turmeric and red chilli powder. Stir fry for a second and then add the tomatoes and green chillies.
2. LEt it come to boil and cover lid for 6-7 minutes.
3. Mix cornstarch with 2 tsp of water and add to tomatoes. Let chutney cook for another minute.
4. Finally add the sugar and cilantro, remove from heat and keep covered for a few minutes.

That's what's for dinner tonight!