Heat up a pan and add a few tablespoons of coconut oil. When the oil is hot, add the mustard seeds, they’ll pop, add the cumin seeds, break up the dried red chile. I’m using only one, you can use more if you want it very spicy. Add the onion, garlic, ginger and green chile. Sautee this until golden. Add more oil if you need to.
Add the ground turmeric and cook for 30 seconds. Next, the coriander, a tsp salt and hing powder. Curry leaves and tomatoes. Cover and cook until the tomatoes are soft. Stir occasionally.
Add the peppers. A little salt. Cover and cook for 5 minutes. Remove the lid and cook for another 8 to 10 minutes in the open pan until the peppers are tender but not mushy. Taste and add more salt if you like. The bottom of the pan will start to brown a little bit and that’s a sign the peppers are ready. Add the corn and cook just for a minute. Curry is ready!
Recipe Notes
Fresh corn doesn’t need much time at all to cook, you want the corn to be a little crunchy. The peppers should be tender but still hold their shape.
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