Kachchi Makai Dhingri

Ingredients 

• 1/2 cup sweet corn kernels
• 10-12 small babycorns, cut into 1/2 inch pieces
• 10-12 medium fresh button mushrooms, quartered 
• 4 tablespoons oil
• 2 bay leaves
• 1 medium onion, grated
• 2 green chillies, slit
• 2 teaspoons ginger paste
• 2 teaspoons garlic paste
• 1 tablespoon red chilli powder
• 2 tablespoons coriander powder
• 1/2 tablespoon cumin powder
• 1 teaspoon turmeric powder
• 1 medium tomato, chopped
• Salt to taste
• 1 medium green capsicum, cut into 1/2 inch broad strips
• 1/4 cup fresh cream
• 1/4 bunch chopped fresh coriander leaves 
• 1 teaspoon garam masala powder

Method

1. Heat oil in a pan, add bay leaves, grated onion, slit green chillies and sauté for three to four minutes or until the onion turns light brown in colour.
2. Add ginger garlic paste and stir-fry briefly. Add red chilli powder, coriander powder, cumin powder and turmeric powder.
3. Mix well and add chopped tomato. Cook on high heat for two to three minutes, stirring continuously.
4. Add mushrooms, babycorn, sweet corn niblets and salt and continue to cook for five minutes on medium heat.
5. Add capsicum strips, toss well and cook for three to four minutes on medium heat, stirring continuously. Stir in fresh cream, sprinkle chopped coriander leaves, garam masala powder and serve hot.

Nutrition Info