Jul 7, 2016

Mushroom Babycorn Gravy

Was looking to try some recipe to try using mushroom and babycorn as I had a little of both left over from the previous day. Wanted a combination of both to suffice for dinner served as a sidedish with chapathis. Looked up a couple of recipes over the internet and picked up a mind-satisfying recipe. Tried this for dinner last week and it was too good. Everyone including the little ones loved the gravy a lot

The preparation of this gravy was also a little different from the usual. Liked the preparation and the best part was that everyone liked it. This recipe is a keeper for sure. If you havent tried a combination of babycorn and mushroom then this recipe is really worth a try. Give it a try and I am sure you will enjoy it

Serves... 4 ppl
Serve option... Hot with chapathis

This is what u'll need....

Tomato - 2
Onion - 2 small
Ginger - 1 inch
Garlic - 10 small cloves
Almonds - 8-10
Green chilly - 1
Curd - 2 tbspn
Red Chilli powder - 1/2  tspn
Fennel powder - 1/2 tspn
Turmeric powder - 1/2  tspn
Curry/Sambr powder - 1/2 tspn
Babycorn - 5
Mushroom - 5
Oil - 2 tbspn
Salt to taste

Here is the stir....

    • Cut babycorn into two length wise  or I should say slit it into to. Then cut each long slice into 2 or 3 pieces. Wash and keep it aside
    • Slice mushroom into slighlty thick slices, not very thick
    • Start by adding tomatoes, almonds, green chilly, ginger, garlic and 1/2 onion into a blender jar
    • Grind  it  thoroughly to a very fine puree using little water if needed. You might not need much water because the tomatoes would do the job
    • Heat oil in a kadai and add the pureed tomato mixture to it
    • Cook this on medium low heat stirring frequently till you can see oil oozing out around the corners. It is best to do this on low flame to get the gravy silky. Keep the lid on during this step
    • Whisk 2 tablespoons of curd and add it to the pan
    • Give it a good mix and let it keep cooking for another 2-3 minutes
    • Time to add some dry spices. Add little turmeric powder, red chilli powder, fennel powder and curry powder or sambar powder
    • Give this a good stir to incorporate the spices evenly into the gravy
    • Add the sliced babycorn pieces into it followed a cup of water and little salt

    • Let this simmer for 7-8 minutes till the baycorn is 3/4th done

    • Meanwhile add a tspn of oil to a flat pan and toss in some thinly sliced onions. Saute it till the onions turn a little soft and not too much

    • Once the babycorn is cooked and the mixture starts drying up add sliced mushrooms and sauted onion to it

    • Add a little water and cook for another 3-4 minutes 
    • Turn off the flame and transfer it to a serving bowl
    • Serve with hot chapathis or puris and enjoy

                                                    • You can alter the dry spices used to suit your taste
                                                    • Mushrooms take very little time to cook so add it in the end not along with babycorn
                                                    • Curd helps building the gravy and adds a little tang. Use fresh curd and not sour one


                                                    1. I tried today.yummy.Thanks Nimmi.

                                                      1. Thanks for the compliment Kanmani and thanks a lot to stop by to drop your comment :) Glad to hear you liked it


                                                    Related Posts with Thumbnails