Saturday, October 8, 2011

Baby Corn, Mushroom & Methi Masala

I made this vegetable subzi for our monthly ladies lunch gathering.  

What you need
1 packet of baby corns
1 packet of mushrooms
a handful of dry methi leaves (fenugreek leaves)
1 big tomato - quartered
1 big onion - quartered
3 garlic
thumb size ginger
1 tsp cumin seeds
2 small bay leaves
1 tsp heap of garam masala
1 tsp of tumeric powder
salt to taste

How to make

1.  Wash baby corns and mushrooms, drain
2.  Remove stems from mushrooms, halve and slice the mushrooms.
3.  Baby corns cut into small pieces.
4.  Blend tomato, onion, garlic and ginger into fine puree.
5.  Heat oil in a pan/kadai.
6.  Add in jeera and bay leaves (you can also use ghee for additional flavoring).
7.  Let it fry for a few seconds.
8.  Add in the baby corns and stir fry for a few minutes. 
9.  Pour in the tomato puree, stir further,  cook for till the baby corns are three quarter done.
9.  Add in the mushrooms and methi leaves, stir for another few minutes.
10.  Add in the tumeric powder, garam masala and salt to taste.
11.  Do not add any water because the mushrooms will ooze out water.
12.  Mix well and fry till it is semi dry or dry up to your preference.

Serve hot with rice, chapatis or puris.

No comments:

Butter Cake

An evergreen recipe - remembering my childhood memories of baking butter cakes for birthdays and deepavalis.  Back then, though, we used to ...