Mushroom Corn Masala Recipe


250 grams mushroom
150 grams corn seeds (makka)
250 grams tomato (tamatar)
1 capsicum (shimla mirch)
3 onion (pyaj)
1 tablespoon coriander leaves (dhania patti)
1 piece ginger (adrak)
2 green chilly (hari mirch)
1 teaspoon red chilly powder (lal mirch)
1/2 lemon (nimbu)
1 garlic (lahsun)
1/2 cup clarified butter (ghee)
Salt to taste

How to make Mushroom Corn Salad

  • 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.

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