Corn Capsicum Curry

Adapted From : http://www.aayisrecipes.com

There are some days , when the usual fare looses it's sheen, & you want to get over with the humdrum of preparing the meal with as little fuss as possible using the odd capsicum lying in some corner of the fridge with the remainder of the frozen corn beckoning it's turn from the freezer. It was one such day Shilpa's recipe , which I had book marked earlier , came to my aid.
It is a very simple , straight forward , tangy , bright colored dish , which uses fresh spices in lieu of store brought Garam Masala. Gets done very quickly & the results are promising!
A sure shot mood - enhancer !

Ingredients-
Corn - 1 cup, cooked
Capsicum - 1 cup, diced into big chunks
Onion - 1/2 cup, diced
Oil - 1 tbsp

Saute & grind-
Cloves - 1
Cinnamon - 1 '' stick
Coriander Seeds - 1/2 tbsp
Red chilly- 6 No.s
Garlic - 6 cloves
Ginger - 1/2 '' piece
onion - 1 medium size, chopped
Tomato- 1 large , chopped
Coconut grated - 1 tbsp

Lemon juice- 1/2 tbsp
Sugar- 1 tsp
Coriander - 1 tbsp, chopped

Method -
In a Saute Pan, heat a tbsp of oil & saute onion & capsicum till just done. The corn kernels can also be cooked with these vegetables. Keep them aside.
In the same pan , heat a couple of tsps of oil, drop in the cloves, cinnamon & coriander seeds , Red chillies & stir for a minute. Tip in the crushed garlic & ginger & stir for a couple of minutes. Add the onions & stir for a few minutes, then the tomatoes & stir again. Add in the coconut too. Let cool a little & grind into a paste, with some water.
Combine the cooked capsicum mixture with the masala , add salt & required amount of water & simmer. Add in the lemon juice & sugar , mix & check the seasonings.
Finally garnish with coriander & serve with Rotis / chapathis.

Shooting this to the CWS Event hosted by RV, started by Priya.