MAKAI MUSHROOM MASALA / BABY CORN MUSHROOM MASALA
INGREDIENTS
Baby corn cut diagonally in
half a finger sized pieces and parboiled or steamed OR
Corn kernels
|
10 nos
¾ cup
|
Button mushrooms cut in quarters or 1 in 4 pieces
|
12 – 14 nos
|
Onion finely minced
|
2 nos
|
Tomato finely chopped
|
1 no
|
Ginger
|
½ inch piece
|
Garlic
|
3 – 4 flakes
|
Green chillies
|
2 nos
|
Oil
|
1 tbsp
|
Methi dana / fenugreek seeds
|
6 – 7 seeds
|
Saunf /
|
¼ tsp
|
Kalonji / onion seeds
|
¼ tsp
|
Haldi / turmeric pdr
|
¼ tsp
|
Red chilli pdr
|
¼ tsp
|
Garam masala pdr
|
¼ tsp
|
Dahi / curd beaten smooth
|
2 – 3 tbsp
|
Salt
|
T.T.
|
Coriander leaves chopped
|
2 – 3 sprigs
|
METHOD:
1.
Grind to a coarse paste the ginger, garlic and
green chillies.
2.
Heat oil, add in the methi seeds, saunf and
kalonji.
3.
When it splutters, add in the onion.
4.
Sauté well till it is nicely browned but make
sure its not burnt.
5.
Now add in the ginger garlic green chilli paste.
Sauté for half a minute.
6.
Put it the baby corn and ¼ cup water and simmer
covered for a min.
7.
Now add in the tomato and again cover and simmer
till the tomato is soft.
8.
Add in curd, mix and simmer till almost all the
water gets evaporated.
9.
Now add in the haldi, chilli pdr and garam
masala pdr, mix well.
10.
Put in the mushrooms and mix well, cover and
cook for a minute.
11.
It will start giving off its moisture.
12.
At this stage add in the salt and coriander
leaves.
13.
Mix and serve hot with any Indian flat bread.
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