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Handi Corn Sabzi

Char grilled corn and capsicum tossed with an aromatic garam masala, onions, coconut, tamarind and jaggery.

Handi Corn Sabzi Handi Corn Sabzi

Chef's Name

: Aditya Bal

Recipe Servings

: 4

Recipe Cook Time

: 45 Minutes

Recipe Rating

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  • For the garam masala:

    7-8 cloves/ laung

    8-10 pepper corns

    3-4 green cardamom

    2 black cardamom

    1 Tbsp dhaniya seeds

    1 stick cinnamon

    1 Tbsp cumin


    2 capsicums, julienne (1 stir fried on a pan; 1 char grilled on the stove and then the skin removed)

    2 corn on the cob/ bhutta, char grilled on the stove and cut into 2 cm roundels

    For the main preparation:

    1-2 Tbsp oil

    1 tsp cumin

    1 tsp tuar dal

    1 tsp channa dal

    5-6 curry leaves

    2 green chillies, slit

    1 onion, sliced

    2 cloves garlic, chopped

    1 tsp ginger, chopped

    1/2 cup grated coconut

    1 tsp turmeric

    1 tsp red chilli powder

    2 tsp dhaniya powder

    Salt, to taste


    3 tsp tamarind extract

    1 tsp jaggery

    Coriander leaves, chopped

    1 tsp garam masala

    Lemon juice, to drizzle on top


For the garam masala:

In a pan dry roast all the garam masala ingredients. Pound them in a mortar and pestle. Keep aside.

For the main preparation:

In a pan add oil, cumin, tuar dal and channa dal. Saute and add curry leaves, green chillies.

Add sliced onions, garlic and ginger. Once the onions start to turn golden add grated coocnut. Saute till the coconut starts to toast.

Add turmeric, red chilli powder, dhaniya powder, 1/2 tsp of the prepared garam masala and salt. Add a little water to prevent burning.

Add the tamarind extract and jaggery. Mix and add the corn roundels and the stove grilled capsicum. Add a little water, cover and cook till the water evaporates.

On top add some chopped coriander leaves, the char grilled capsicum, 1 tsp of the prepared garam masala and lemon juice.






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