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A delicious and tangy vegetable preparation!!!
- Heat the oil in a pan and add the ginger garlic paste, salt and red chilli powder, mix well and saute on a medium flame for few seconds.
- Add the mushrooms and baby corns and saute for 30 seconds to avoid it from sticking to the base.
- Add a little water and cook on a slow flame for about 3-4 minutes.
- In a seperate bowl, combine the mushroom and corn preparation with the sliced onions
- Serve hot garnished with basil leaves.
This recipe was contributed by Foodie#449180 on 23 May 2011
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