Corn Rice Makai Pulav by Seema

Procedure:

• Heat 2½ tbsp of oil in a deep frying pan
• Add hing (asafetida) and curry leavns
• Add the rye (mustard seeds)
• Add the onions
• Sauté the onion until translucent
• Add the salt
• Add the tomato puree
• Add the garlic ginger paste
• Stir well
• Add the red chilli powder
• Add the haldi powder (turmeric powder)
• Add the boiled sweet corn
• Add the green chillies
• Mix well
• Add the chopped capsicum
• TIP: Do not overcook the capsicum as they should remain crunchy
• Add the coriander leaves
• Mix well
• Lower the flame and add the steamed rice
• Mix well
• Serve hot with dahi and pickle