Babycorn Mushroom Masala Dry Vegetable 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

ingredients
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, 1/4th 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 1/4th 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.