Baby Corn Mushroom Pepper Fry

Baby corn Mushroom is very simple and easy to make. The soft mushroom and crunchy crispy baby corn blends beautifully while capsicum enhances the flavor. This quick stir fry recipe goes well both with rice / phulka/paratha or like a snack.

INGREDIENTS:

Baby corn: 10-12 in number. Cut into long pieces

Mushroom: 200 gm clean it and cut into thin slice

Green capsicum: 1/2, cut into long slice

Yellow capsicum: 1/2, cut into long slice

Red capsicum: 1/2, cut into long slice

Onion: 1 medium, cut into long slice

Tomato:1 small, 1/2, cut into long slice

Green chili- 1

Jeera: 1/2 tsp

Turmeric powder: 1/2 tsp

Salt as per taste

Black pepper powder: 1 tsp (depends upon spice level)

Roasted cumin powder: 1/2 tsp

Oil: 2 tsp

Coriander leaves: for garnishing

METHOD:

Blanch baby corn in hot water for 5 min and drain the water. Heat a nonstick pan. Add Jeera. When it splutters add onion and green chilli. Saute it till onion becomes light brown. Now add jeera, turmeric and pepper powder and saute for 1-2 min. Then add all the cut veggies ( mushroom, baby corn, capsicum, tomato). Mix well so that all the masala gets coated. Add salt. Cook on low flame for 5-8 min by stirring in between. Mushroom will start leaving water. Keep cooking till mushroom is shrunk in size and all the water is evaporated and baby corn is cooked. I like the crunchy baby corn and capsicum so didn’t cook it much. It is up to you. Add Coriander leaves and mix it lightly.

Serve hot baby corn mushroom with roti/ rice