Spinach, Mushroom, Babycorn and capsicum

• 200 grams button mushrooms
• 1 Capsicum / green bell pepper
• 1 bunch Fresh Spinach finely cut
• 150 grams Baby corn ( approx 4 )
• 1 bunch curry leaves
• 1/2 tsp sesame seeds
• 1 pinch asaefotida/ hing
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1 tsp Tandoori masala/ or half tsp red chilli pwd
• 1 salt as per taste
• 1 tbsp vegetable oil / olive oil
• 2 tbsp tomato puree

1. In a pan, add oil and when it heats add mustard seeds, hing.
2. After the mustard seeds splutter add sesame seeds, add a few curry leaves, then add mushrooms cut in halves.
3. The flame should be on medium.
4. To this add diced white onions, finely cut garlic.
5. Add babycorn cut in strips.
6. Toss and saute for 3 to 4 mins.
7. Add salt and finely cut spinach, then add tomato puree as well as tandoori masala.
8. Add green peppers, Cook on high flame for 2 to 3 mins

button mushrooms, green bell pepper, fresh spinach, corn, curry, sesame seeds, seeds, turmeric, masala, salt, vegetable oil, tomato puree

Taken from cookpad.com/us/recipes/335824-spinach-mushroom-babycorn-and-capsicum (may not work)