Recipe Description

Simple and easy recipe of burnt pepper baby corn mushroom with a twist must try

 

Ingredients:-

 

• Baby corn, diagonally sliced & blanched – 10-15
• Button mushroom, quartered – 2 cups
• Crushed black peppercorns – 1 teaspoon
• Rice bran oil – 2 tablespoons
• Whole dry red chillies – 4-5
• Ginger, chopped – 1 tablespoon
• Garlic, chopped – 1 tablespoon
• Celery, chopped – 1 tablespoon
• Onions, diced – 2 medium
• Green capsicums, diced – 2 medium
• Red chilli paste – 2 tablespoons
• Soya sauce – 1 tablespoon
• Tomato ketchup –  2 tablespoons
• Corn flour – 1 tablespoon
• Vegetable stock – ½  cup
• Salt – to taste
• Chopped spring onion – 2 tablespoons

 

Method:-

 

1. Heat rice bran oil in a pan, add dry red chillies, chopped ginger, garlic, celery and sauté for a minute. Add onions and capsicums and sauté for a minute.

 

2. Add mushrooms and toss well. Add blanched baby corns and mix.

 

3. Add crushed peppercorns and toss for half a minute. Add red chilli paste, soya sauce, tomato ketchup and salt and toss well.

 

4. Add vegetable stock and bring to a boil. Mix corn flour with two tablespoons of water and add to the vegetable mixture.
5. As the gravy thickens, sprinkle chopped spring onions, toss and remove from fire.

 

6. Transfer into a serving bowl and serve hot.