Corn stuffed Capsicum

Ingredients:

6 medium sized capsicums

2 cups tender corn

2 tbsps.ghee/oil

a pinch of asafoetida

1/2 tsp.mustard seeds,
2tbsps. fresh coconut grated;

a few tbsps of water in which the capsicums have been boiled

2 crushed green chillies

coriander leaves chopped

Method:

Heat a tbsp. of ghee/oil and put in asafoetida and mustard seeds. As soon as the seeds splutter ,add corn, .Stir fry for a minute.Add grated coconut, green chillies and coriander leaves.Cover and cook till tender and dry, adding water if required. Now add salt. Take of heat. Wash capsicumsCut a thin slice from the stem end. Core and remove seedsBoil in water containing 1/2tsp.each of salt and sugar for 2-3 minutes. Drain.Stuff capsicums with the filling. Tie securely with thread. Place them in wide bottomed pan with remaining ghee/oil.Simmer, stirring occasionally.till cooked.If required, add another tablespoon of ghee/oil.Remove the thread before serving.