Haandi Mushroom and Mangetout Stir Fry
|Onions||2 , sliced|
|Mustard seeds||1⁄4 Teaspoon|
|Shredded fresh ginger root||1 Teaspoon|
|Garlic||3 Clove (15 gm), roughly diced|
|Corn oil||4 Tablespoon|
|Mushrooms||10 Ounce, halved (300 Gram)|
|Mange-tout||6 Ounce (175 Gram)|
|Baby corn||6 Ounce (175 Gram)|
|Fresh red chilies||3 , sliced|
|Sesame seeds||2 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
1. Place the onions in a haandi or a deep frying pan with the curry leaves, mustard seeds, shredded ginger and garlic cloves. Pour in the oil and fry over a high heat, stirring occasionally, for about 3 minutes.
2. Add the mushrooms, mangetout and baby corn and fry for 2-3 minutes, then stir in the red chillies, sesame seeds and fresh coriander. Finally, sprinkle with the salt and sugar and stir them in.
3. Serve immediately.