Babycorn Mushroom Masala Dry Vegetable With Oil Recipe

Tangy, tender baby corn mushroom masala is quick and easy to prepare. This low-carb meal option is packed with both flavour and antioxidants.

Nutritional info

  • 0.4 mg
    Iron
  • 1.4 gm
    Protein
  • 2.2 gm
    Total Fat
  • 5.6 gm
    Carbohydrate
  • 1.8 mg
    Vitamin C
  • 18.0 mcg
    Vitamin A
  • 9.7 mg
    Calcium
  • 56.2 kcal
    Energy
  • Ingredients
  • Step-by-Step

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1/2 Cup(52.0 gm) Baby Corn (Julienne)

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1/2 Cup(48.0 gm) Mushroom (Diced)

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2 Tbsp(16.0 gm) Onion (Chopped)

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2 Tbsp(25.0 gm) Tomato (Chopped)

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1/4 Tsp(0.62 gm) Garlic (Chopped)

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1/2 Tsp(1.0 gm) Ginger (Chopped)

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1/2 Tsp(0.41 gm) Red Chilly(Chopped)

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1/4 Tsp(0.6 gm) Haldi

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1/4 Tsp(0.41 gm) Dhania Powder

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1/4 Tsp(1.0 gm) Salt

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1 Tsp(3.0 ml) Oil

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As Required(20.0 ml) Water

  • In a heated pan, add 1 tsp oil.

  • Add 2 tbsp each of chopped onion and tomato, 1/2 tsp each of chopped red chilli and ginger, 1/4 tsp each of haldi, dhania powder, and chopped garlic.

  • Saute all the ingredients well.

  • Now, add 1/2 cup of julienned baby corn.

  • Season with 1/4 tsp salt, add 1/2 cup of the diced mushroom and mix well.

  • Add the required quantity of water, cover the pan with a lid and cook.

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