Mushroom Vegetable Stir-Fry
by Tarla Dalal
An exciting, savoury variation of mushrooms with mixed vegetables.
Mushroom Vegetable Stir-Fry recipe - How to make Mushroom Vegetable Stir-Fry
Preparation Time: 10 Minutes Cooking Time: 10 Minutes Total Time:
Makes 4 servings
2 tbsp oil
1/2 cup thinly sliced spring onions whites
1 tsp chopped garlic (lehsun)
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) seeds, dry roasted and crushed
2 tbsp tomato puree
10 to 12 mushrooms (khumbh), thickly sliced
1/2 cup boiled sweet corn kernels (makai ke dane)
1/2 cup thinly sliced capsicum
1/2 cup sliced and blanched baby corn
1/5 cup finely chopped spring onion greens
salt to taste
1/2 cup milk
1/4 tsp sugar
Method
- Main Procedure
- Heat the oil in a wok, add the spring onion whites and garlic and sauté for a couple of minutes.
- Add the turmeric powder, coriander seeds and tomato purée and stir-fry for a minute.
- Add the mushrooms, sweet corn, capsicum, baby corn, spring onion greens and salt and stir-fry on a high flame for 4 to 5 minutes.
- Add the milk and sugar, mix well and cook for 2 to 3 minutes.
- Serve immediately.
Outbrain
Extremely yummy. All liked it very much