The monsoon is here and how, and since no season in India is quite complete without its seasonal delicacies it would be remiss if we do not talk about the undisputed king of monsoon-the bhutta. For the unversed, Bhutta is the Hindi word for corn or maize. Most of you may know that corn is not native to India, some say it was brought over by the Portuguese in the 16th century, or much earlier by the Spanish, but today, it is not only cultivated but also found across different regions of India. It becomes all the more popular during the monsoon months when a fresh cob is roasted on coal and rubbed with masala and lime juice. The classic monsoon staple is wholesome on its own, but the cob is much more versatile than you credit it to be, and this delicious corn and capsicum sabzi is proof.
Here’s what you need to do.
- Deseed and dice one capsicum, make sure you have washed the capsicum before under running water.
- Take one tomato, chop it roughly.
- Add it to the mixer, grinder. Add water and make a puree of it. The puree should not be too thick or thin.
- Now take a pan and heat 3 tbsp olive oil. You can take any oil of neutral flavour too.
- When the oil is hot, add one tsp of cumin seeds and sautee well.
- Then add one bowl of chopped onions and sautee well.
- Add two chopped green chillies followed by one tbsp of ginger garlic paste.
- Sautee everything well, until you have a nice masala.
- Now add the fresh tomato puree you had just made. Mix well.
- Cover the pan with a lid and let the masala cook for 1-2 minutes. Do not burn it.
- Take off the lid, give it a good stir, Put the lid back on and cook until the water reduces.
- Now add the powdered spices, start with the red chilli powder, turmeric powder, coriander powder, cumin powder and salt to taste. Mix well.
- Add one/fourth cup of curd, and mix well.
- Then add a cup of boiled corn, followed by a cup of diced capsicum, mix well, add water as required. Put the lid back on and let it cook.
- Add some garam masala, garnish with chopped coriander leaves. Serve hot.
You can watch the complete recipe here.
