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South Indian Baby Corn & Mushroom Pepper Masala

  • Author: Vasanti
  • Yield: Serves 2-3 1x


  • 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
  • 68 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
  • 45 sprigs of cilantro/coriander, chopped, for garnishing


  • 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.