Meena's Taste Mantra

Babycorn Mushroom & Peas Medley

As Mushrooms are a natural source of Vitamin D, I have been urging Amma and Appa to start incorporating these in their diet. As a result Amma was keen to try this out. Traditionally the bhuna masala calls in for a lot of oil, but for this Babycorn, Mushroom and Peas Medley Amma made it with little bit of healthier twists with no compromise on the flavour!

Ingredients:

1 packet Button Mushrooms (a packet has 200 gms)

200 gms Babycorn

50 gms Fresh Peas

1/2 tspn Butter

1/4 glass Water (as per requirement to adjust gravy thickness)

1/2 glass Milk ( to make it even more richer, 2 tbspn of Fresh Cream | Malao can be used)
2 tbspn Coriander leaves, finely chopped

Salt to taste

For Bhuna Masala:

2 medium sized Onions, finely chopped

3 medium sized Tomatoes, finely chopped

1 tbspn Olive oil
1 tblspn Dhania | Coriander powder

1 tspn Ginger garlic paste

1tspn Haldi | Turmeric powder

1 tblspn Red Chilly powder

1 tspn Jeera | Cumin powder

Salt to taste

Method:

For Bhuna Masala:

Take a pressure cooker to make the Tomato-Onion bhuna masala.
Add olive oil and when oil is hot add chopped onions and ginger garlic paste saute it for 2 minutes.
Add tomatoes, and remaining ingredients listed for gravy and mix them well.
Put the lid on and let the gravy cook for 15 to 20 minutes in a slow flame (approximately 6 to 7 whistles).
The Bhuna Masala is ready! Healthy, instant and awesome flavour!

For Babycorn Mushroom & Peas Medley:

Cut the mushrooms into quarters and babycorn as diagonal slits.
If using frozen peas, ensure they are properly thawed by keeping them in a bowl of water for atleast 15 minutes. Rinse well and then use.
Heat a pan and add baby corns and then add butter. By adding the butter after the babycorn we ensure the butter does not get burnt.
Then add the fresh peas, mushrooms, saute it for 2 minutes. Season this with little bit of salt. We have already incorporated salt for the gravy.
Add Bhuna Masala.
Add some water and mix all the vegetables with the gravy.We wanted to make it a bit dry sabzi and so sprinkled little water just enough for vegetables to cook and the Bhuna-Masala to coat itself on the vegetables!
Cover the pan with a lid and let it cook for 3 minutes.
Add the milk and mix it well. You may add Fresh Cream | Malai to make it even richer!
Garnish with finely chopped coriander leaves and switch off the flame.
Serve this hot with Khooba roti, Jowar Bhakri, Phulka Roti.

We enjoyed this delicious medley and this has become a once in two months feature at home! Hope you too will love this... Enjoy...

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.