MUSHROOM BABYCORN PEPPER MASALA
Servings
2serving
Servings
2serving
Ingredients
To powder 
To temper 
Instructions
  1. Wash , clean and chop mushrooms to bite size pieces .
  2. Blanch babycorn in hot water for about 2-3 minutes. Drain water . Cut them into long bite size pieces .
  3. Thinly slice onion and cut capsicum length wise .
  4. Dry roast jeera n pepper in a kadai.
  5. Fine Powder them in a mixer
  6. Heat a pan/ kadai with oil . Add jeera and cuury leaves . When it splutters add onion and green chillies . Saute till  onion becomes light brown.
  7. Then add pepper – jeera powder ,garam masala,salt and haldi . Saute for 1-2 mins .
  8. Next add all the chopped veggies . Mushroom , babycorn and capsicum . Mix well so that all the masala gets coated to the veggies well .
  9. Cook for 5-7mins on low flame (stir in between to avoid burning at the bottom). Mushroom will start leaving water . Keep cooking until baby corn has cooked a bit ,mushroom has shrunk in size and all water has evaporated . ( i like the crunchiness of corn n capsicum , so didn’t cook for long . its up to you )
  10. Fiinally add coriander leaves and give a quick mix .
  11. Serve hot Mushroom babycorn pepper fry with rice / roti .
Recipe Notes
  1. As mentioned earlier , you can make this stir fry with just mushroom + capsicum / Baby corn + capsicum too .
  2. Freshly roasted pepper and cumin powder gives a nice flavor to this stir fry . So try to use fresh homemade powder only . Pepper uantity is your choice.
  3. If you want you can add ginger garlic paste too .
  4. I would recommend not to overcook the veggies in this stir fry .
  5. If the veggies are sticking to the kadai while cooking , you can add oil or sprinkle little water

 

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