Corn & Capsicum is my favorite quick & colorful recipe of warm salad. Red, yellow & green colors are always attracts me, when I saw red capsicum & baby corn, I thought to make this simple dish with no fuss. This recipe required very less ingredients yet good in taste, the rule of ‘Less is more’ sometimes works in the kitchen some times. My tips for making this recipe is try not to over cook. I was in hurry to make picture of this dish, completely forget to garnish with herbs, you can add parsley or fresh coriander to enhance it.

12 Baby Corn
2 Red Capsicums
2 Green Chilies
1 tbsp. Ginger Grated
1 tsp. Cumin Seeds
½ tsp. Turmeric Powder
½ tsp. Cinnamon Powder
1 tbsp. Lime juice
Salt to taste
2 tbsp. Oil
Cut baby corn in to half lengthwise, par boiled in the salted water for 2-3 minutes. Drain and keep aside.
Chop Red capsicum and heat the oil in the fry pan. Add cumin seeds to crackle. Add chopped capsicum and corn, stir continuously. Add salt and fry for 2-3 minutes.
Seasoned with all remaining ingredients, mix well and serve immediately as a warm salad or with bread.


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