Ingredients
Scale
- 8 oz (227 g) white mushrooms, sliced (see Variations)
- 6 oz. (170 g) fresh baby corn, cut into 1-inch pieces (see Notes and Variations)
- 2 tbsp coconut oil or any other neutral cooking oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp asafoetida
- 6-8 curry leaves
- 2 cloves of garlic, chopped
- 1 inch piece of ginger, peeled and chopped
- 1 small green chili, thinly sliced (alternatively you can use a dried red chili broken into pieces)
- 1 medium onion, finely chopped
- salt, to taste
- 2 tsp Pepper Spice Mix from Flavz Spices (see Notes)
- 1 medium tomato, diced
- 1/2 cup water, divided
- 4-5 sprigs of cilantro/coriander, chopped, for garnishing
Instructions
- In a deep sauté pan, heat the oil over medium heat and add the cumin and mustard seeds along with asafoetida, ginger, garlic, green chilies and curry leaves.
- Sauté for a minute till the seeds crackle and the ginger and garlic turn light golden. Add in the onions.
- Sprinkle some salt over the onions to help them sweat.
- Continue sautéing for 5-7 minutes till they turn soft and translucent.
- Add the Pepper Spice Mix or other spices if using.
- Sauté for about a minute to let the spices bloom.
- Add in the tomatoes. Give them a good stir and add ¼ cup of water. Let it cook, uncovered, for 5-7 minutes till the tomatoes cook and most of the moisture evaporates.
- Stir in the baby corn and mushrooms and toss well to combine.
- Add in the remaining ¼ cup of water and let it cook uncovered for another 5 minutes till the mushrooms soften and the baby corn is al dente (cooked but still has a slight crunch to it).
- Adjust seasonings, if needed.
- Garnish with chopped cilantro/coriander and serve hot.