Corn and Red Pepper Sabji with Short Grain Brown Rice

Thanks to my sister for this Punjabi favourite! My twist -- the red pepper!

1. Heat 1/2 teaspoon mustard seeds in 1 1/2 tablespoons of oil on medium heat. When they sputter, add 1/2 teaspoon cumin seeds and let them roast for a few seconds.



2. Add one small diced onion, and stir until the pieces of onion become translucent. Then add a 1/2 inch piece of ginger, and 3/4 teaspoon minced garlic (or garlic paste).



3. Let these cook for a few seconds, then add one small diced tomato, along with 1/2 teaspoon turmeric, 1/2 teaspoon ground cumin (or cumin-coriander mix), and 1/2 teaspoon garam masala.



4. Stir this mixture until the tomato no longer appears raw, and add about 1-1 1/4 cups of corn (for this recipe, I prefer to use organic frozen corn). Then add one small diced red pepper.



5. Add salt and sugar to taste. Cook (covered, stirring occasionally) for a few minutes until corn and peppers are tender, and watch that the sabji does not become too watery. Garnish with lots of fresh corriander. I prefer to serve this with a short grain organic rice that complements the texture of the sabji.