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