Mushroom Corn Masala Recipe

Ingredients:

250 gm. mushroom 150 gm.

corn seeds (makka) 1 capsicum (shimla mirch)

3 onion (pyaj) 250 gm.

tomato (tamatar)

1 piece ginger (adrak)

2 green chilly (hari mirch)

1 tbsp coriander leaves (dhania patti)

1/2 lemon (nimbu)

1 garlic (lahsun) 1 tsp red chilly powder (lal mirch)

salt to taste

1/2 cup clarified butter (ghee)

How to make mushroom corn masala:

• Soak corn 3-4 hours and then strain.

• Boil them and then keep them aside.

• Cut mushroom into four pieces.

• Finely chop onions and cut ginger into thin long slices.

• Cut green chilies into 2 lengthwise.

• Cut tomato into small pieces and capsicum into cubes.

• Finely chop coriander. • Grind garlic.

• Heat ghee in a pan and fry onion until it turns pink.

• Then fry garlic paste.

• Then add tomatoes and red chilly powder.

• When it is cooked properly then add mushroom and corn seeds

• Add salt and simmer until mushrooms soften.

• Now add capsicum and lemon juice and fry for a minute and then remove it from the flame.

• Garnish with ginger, green chilies and coriander.

• Serve it hot.