🥕 Main Ingredients

• 1 cup baby corn (sliced into small pieces)
• 1 cup mushrooms (sliced)
• 1/2 cup bell peppers (sliced)
• 1 medium onion (sliced)
• 1 tablespoon ginger-garlic paste
• 2 tablespoons oil (preferably sesame oil or vegetable oil)
• 1 teaspoon soy sauce (optional for flavor)
• 1 teaspoon vinegar (optional)
• Salt to taste

🌶️ Spice Ingredients

• 1-2 teaspoons coarsely ground black pepper
• 1/2 teaspoon red chili flakes (optional for extra heat)
• 1/4 teaspoon sugar (optional, for balance)

🌿 Optional Garnish

• Chopped coriander leaves
• Spring onion greens (for garnish)

🥦 1. Low in Calories

Baby corn and mushrooms are both low-calorie vegetables, making this dish a great choice for those seeking to maintain or lose weight while still enjoying a flavorful meal.

💪 2. Rich in Fiber

Baby corn is high in fiber, which promotes healthy digestion, helps prevent constipation, and supports overall gut health.

🧠 3. Good for Brain Health

Mushrooms contain several vitamins and minerals, such as B-vitamins and antioxidants, which help support brain function and improve cognitive health.

🌶️ 4. Boosts Immunity

The combination of ginger, garlic, and black pepper in this dish has anti-inflammatory and immune-boosting properties, helping the body fight infections and illnesses.

❤️ 5. Supports Heart Health

The ingredients in this dish, such as mushrooms and bell peppers, are heart-healthy due to their rich content of vitamins, antioxidants, and low-fat content, promoting healthy cholesterol levels.

🥒 6. Rich in Nutrients

Baby corn, mushrooms, and bell peppers are packed with essential vitamins and minerals like vitamin C, potassium, and iron, contributing to overall health and well-being.

Baby Corn Mushroom Pepper Salt is an Indo-Chinese fusion dish that has its origins in the vibrant food culture of India’s Chinese-inspired cuisine. The combination of vegetables, such as baby corn and mushrooms, with the bold flavors of pepper and garlic, reflects the influence of Chinese cooking techniques that were adapted and popularized in India in the 20th century.

The dish is part of the larger trend of Indianized Chinese food, which emerged in India as a result of Chinese immigrants who settled in Kolkata (Calcutta) in the 19th century. They introduced their culinary traditions, which were then blended with local ingredients and flavors to create a unique fusion cuisine that quickly became popular across the country.

Though Baby Corn Mushroom Pepper Salt is not part of traditional Chinese cuisine, it draws from classic Chinese stir-frying techniques, using high heat and quick cooking to retain the vegetables' crispness while infusing them with a fragrant, spicy sauce. Over time, this dish has evolved into a beloved appetizer or side dish in Indian Chinese restaurants, often served as a tasty starter or paired with fried rice and noodles.

Today, Baby Corn Mushroom Pepper Salt is enjoyed for its simplicity, bold flavors, and healthful ingredients, offering a delightful combination of crunch, spice, and umami in every bite.