Instructions

Step 1
Heat sufficient oil in a kadai.
Step 2
Boil corn kernels in plenty of water in the microwave till almost done.
Step 3
Roughly chop onion, red capsicum and green capsicum.
Step 4
Keep a strainer over a bowl and pour the corn into it. Then pour some cold water so that corn kernels cool a bit. Transfer them into a mixing bowl.
Step 5
Add ginger-garlic paste, crushed black peppercorns, salt and cornflour and mix well.
Step 6
Drop the corn, a little at a time, into hot oil and deep fry till light golden. Drain on a plate.
Step 7
Heat 1 tbsp oil in a non-stick wok, add onions and saute lightly. Add garlic sauté for 1-2 minutes. Add red and green capsicums and mix well. Add tamarind paste and 2 tbsps water and mix well.
Step 8
Add green chillies and salt and mix.
Step 9
Roughly chop spring onion greens.
Step 10
Add fried corn and spring onion greens to the wok and mix well.
Step 11
Transfer into a serving bowl and serve hot.