MAKAI MUSHROOM MASALA / BABY CORN MUSHROOM MASALA

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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