Corn Capsicum Curry

1: Boil the corn kernels in enough water in a pot till they are soft.

2: Heat oil in a pan and add cumin seeds, asafetida, and sauté for a few seconds.

3: Add the finely chopped onions, ginger, and green chili; sauté till onions turn brown on the edges.

4: Add the tomato purée and mix well; cook for 1 minute.

5: Add turmeric powder, red chilli powder, salt, and coriander powder; fry until oil separates.

6: Add capsicum, corn kernels along with water; reduce heat and cover. Cook for 5-6 minutes until the gravy reaches the desired consistency.

7: Finally, add kasuri methi and garam masala, stir well, and garnish with chopped coriander leaves.

8: Serve hot with chapatis or rice.