Mushroom : 12 numbers (I used button mushrooms)
Baby Corn: 8 (chopped into small pieces)
Tomatoes: 2 large (chopped into small pieces)
Onion: 1 large (chopped into small pieces)
Garlic: 1 clove (chopped into small pieces)
Tomato sauce : 1/2 tbsp
Kitchen King, Turmeric, coriander powder, jeera powder, Red Chilli Powder, jeera, hing
Oil: Olive Oil
In a separate bowl cook mushrooms with little water and keep it aside. Cut baby corn into half or quarter them if they are long.
Heat oil in a pan, add chopped onion followed by ginger garlic paste. When the raw smell of ginger garlic paste has subsided add in tomato and stir. Let tomatoes becomes soft and you can now switch off the stove. Blend this mixture and keep aside. Heat oil in the same pan, add jeera, hing, turmeric mix well give a sec for hing to be fragrant. Add in coriander powder, jeera powder, redchilli powder, Kitchen King and salt. Throw in baby corn pieces and sautee till it is little crisp. Make sure you cook this on low flame or else the powders will burn. Pour in tomato paste you have blended, add 1/2 tbsp tomato sauce and mix well. When the mixture starts to give away oil from the sides, add cooked mushroom pieces and stirr well and cook for 5 more mins before you switch off. Garnish with chopped coriander leaves and serve hot with rotis/chapathis or phulkas.