Cut mushrooms into four and baby corn into a diamond shape and boil separately. Cool and store in the fridge.
Heat oil in a pan, add cumin, coriander seeds and whole red chillies and let it crackle.
Add the onions and sauté it until golden brown. Then add the ginger and garlic paste and tomatoes.
Sauté it until the ingredients are crispy then add turmeric, red chilli powder and salt. Cool and store it in the fridge.
When ready to eat, heat oil in a pan, sauté chopped garlic, add in the spices and sauté. Add mushrooms and baby corn, toss it the well and check the seasoning.
Serve hot, garnished with chop coriander.
Recipe from www.chefmilind.com |
