Veggie Foodie

Ingredients:

• 300 grams mushrooms
• 1/2 cup low fat milk
• 1/2 teaspoon cornflour
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1 teaspoon oil
• salt to taste

To be ground into paste

• 4 whole red chillies
• 4 large cloves garlic
• 25 mm. (1″) piece ginger
• 2 teaspoons coriander-cumin seed (dhania-jeera) powder

Method:

1. Wash the mushrooms thoroughly, drain, cut into half and keep aside
2. Dissolve the cornflour in milk and keep aside
3. Heat the oil in a non-stick pan, add the prepared chilli-garlic paste and kasuri methi and sauté for one minute
4. Add the mushrooms, cornflour-milk mixture and salt and sauté for 4 to 5 minutes till the mixture coats the mushrooms
5. Serve hot

Serves: 4