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.

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Methi Onion vegetable recipe

Ingredients:
2 bunch methi leaves
4 medium sized onions
4 medium capsicum
3 ripe tomatoes
3 green chillies
1 piece ginger
4tsps. oil
salt to taste
a pinch of turmeric powder
1tsp.chilli powder
1tsp.coriander powder
1tsp sugar
1tsp cumminseeds
1tsp. mustard
Method:
Clean and wash the methi leaves,chop finely and keep aside,Chop onion,capsicum,green chillies and ginger together.Cut tomatoes into small pieces.
Heat pan and roast cummin seeds till brown, remove and powder them in a mixer.Heat oil , add mustard, when it splutters, add the chopped vegetables and fry for a few minutes.Then add the tomatoes,turmeric powder,chilli powder,coriander powder and salt.After a few minutes, add the chopped methi leaves and mix everything well.Add a cup of water, close the pan and let the mixture boil for sometime.Before removing from fire,add sugar and cumminseed powder. Mix well and serve with hot chappatis/rotis.

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