Methi Mushroom Corn Sabzi

PREPARATION

1. Take a pan, add 340 grams mushrooms, 1/4 teaspoon salt and mix it well.
2. Cook for 5 - 7 minutes on medium heat or until it turns golden brown in color.
3. Remove it from heat and keep aside.
4. Take another pan, add 500 milliliters water, 150 grams sweet corns and mix it well.
5. Bring it to a boil.
6. Boil for 5 - 7 minutes on medium heat.
7. Remove it from heat and drain the sweet corns. Keep aside.
8. Heat 20 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1/4 teaspoon asafoetida and stir well.
9. Add 1 1/2 teaspoons ginger, 1 1/2 teaspoons garlic, 1 teaspoon green chili and stir for 1 - 2 minutes.
10. Then, add 145 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 270 grams tomato and mix it well.
12. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1/2 teaspoon turmeric and mix it well.
14. Then, add 120 grams fenugreek leaves and mix it well.
15. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon coriander powder, 1 teaspoon garam masala and mix it well.
18. Now, add the salted mushrooms, boiled sweet corns and mix it well.
19. Cover it with lid and cook for about 8 - 10 minutes on medium heat.
20. Open the lid and give it a nice stir.
21. Cook for another 3 - 5 minutes on medium heat.
22. Remove it from heat.
23. Serve hot.