KHUMB MAKAI TAKA- TAK

200 gm boiled mushroom

100 gm boiled babycorn

50 gm boiled sweetcorn

10 gm red chilli powder 7 gm haldi

4 gm yellow chilli powder Salt to taste 4 gm jeera powder

6 gm coriander powder 200 gm onion 200 gm tomato

20 gm green chilli

1 pc bayleaf 20 gm butter 20 gm cream

WHITE GRAVY:

100 gm cashews

250 gm watermelon seeds

METHOD:

For white gravy — boil cashew and watermelon seeds. Grind them together to a fine smooth paste.

For tomato gravy — boil tomatoes and green chillies. Blend to a smooth fine paste. Cook for 15 to 20 minutes to make it thick

For onion tomato masala — heat oil in a pan, add bayleaf and chopped onion. Cook till golden. Add chopped tomatoes. Cook for 5 minutes. Add red chilli powder and salt.

Cut boiled mushrooms into half and boiled baby corn into three to four pieces depending on its size.

Heat oil in a pan. Add tomato gravy, white gravy and onion- tomato masala. Add boiled sweetcorn, baby corn and mushrooms.

Add jeera powder, yellow chilli, haldi, coriander powder, butter and cream. Cook for five minutes. Serve hot.