150 gms babycorn,
150 gms mushroom,
1 capsicum, diced,(opional)
1 large onion, ground to paste,
2 tbsp readymade tomato puree or 2 tbsp homemade tomato puree + 1 tbsp tomato ketchup,
2 tsp ginger-garlic paste,
3-4 cloves of garlic, finey chopped,
1/2 tsp jeera,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp coriander powder,
1/2 tsp garam masala,
2 tbsp cornflour mixed with water to form a thin paste,(optional)
Salt to taste,
Oil for frying,
Chopped coriander for garnishing.
Cut the mushrooms into 4 pieces and babycorn into 4 pieces with a slant. Heat some oil in a frying pan, saute chopped garlic and then add babycorn. Fry them for some time and then add the mushrooms. When babycorn and mushrooms are cooked, keep them aside. In the same frying pan, add some oil if required and jeera. When jeera splutters add and saute onion paste till it turns golden brown. Add ginger-garlic paste and saute for a minute. Now add turmeric powder, red chilli powder, coriander powder and garam masala and fry for a minute. Add tomato puree and diced capsicum. Ass some water and cover with lid. Let the capsicum cook for a minute or two. Do not overcook capsicum as it looses it cruchiness. Add some salt to the gravy and then add the fried babycorns and mushrooms. Mix well, add the cornflour paste and cover and cook for a minute. Garnish with chopped coriander and serve hot with chapatis, rotis or even with dal-rice.
1. Always add vegetables in the order of their cooking time. In this case, babycorn takes little more time to cook than the mushrooms. Hence add babycorn first followed by mushrooms.