Over the weekend, I brought some frozen sweet corn without realising that I already had some at home. So earlier this week, I decided to try a dry sweet corn curry. This was really simple and took me less than 15 minutes to make, start to finish.

Sweet Corn and Capsicum Curry

Ingredients:

• 1 cup frozen sweet corn
• 1 large green capsicum
• 1 tsp cumin seeds
• 1/2 tsp fennel seeds
• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/4 tsp garam masala powder
• 1 tsp lemon juice
• 1 tsp dried fenugreek powder (optional)
• 1 tbsp oil
• Salt to taste
• Chopped coriander leaves to garnish

Method:

• Cook the sweet corn in the microwave until it becomes soft. Then drain the water and keep aside.
• Chop the capsicum into small pieces and keep aside.
• Heat oil and when it warms up, add the cumin and fennel seeds one at a time and give it a good stir.
• Then add the chopped capsicum and stir for a few minutes till it starts to soften.
• Then add the defrosted corn and stir for a while. Add in the spices – salt, red chilli powder and cumin powder and let the capsicum and corn, cook. When it is almost cooked, add in 1/4 tsp garam masala and let the spices mix well.
• Crush the fenugreek leaves in the palm of your hand and sprinkle it over the corn and capsicum. Switch off the gas, add a dash of lemon juice and some coriander leaves and serve hot with rice or a flatbread.

Notes:

• I made this version a no onion, no garlic one since Navratri is almost here.
• You can make this with onions and ginger and garlic by adding grated or minced ginger and garlic in the initial stage when you add the cumin seeds and onions after that but before the capsicum.
• You can also use dried mango powder or amchoor powder instead of lemon juice. If using amchoor powder, add it when you add the spices. You can also use a combination of both, but adjust depending on how sour you need the dish to be.