Total serving:- 2

• Fresh button mushrooms 150gm
• Onions, 1 1/2 inch pieces layers separated 100gm
• Tomatoes, seeded cut into 1 1/2 inch pieces 100gm
• Green capsicum, 1 1/2 inch pieces 50gm
• Hung yogurt 50gm
• Kashmiri red chili powder 1/2 tablespoon
• Garam masala powder 1 teaspoon
• Dried fenugreek leaves (kasoori methi), crushed 1 teaspoon
• Ginger paste 2 teaspoons
• Garlic paste 2 teaspoons
• Salt to taste
• Oil 10ml

1. Mix together hung yogurt, red chili powder, garam masala powder, kasoori methi, ginger paste, garlic paste and salt and mix well.
2. Cut the stems of the mushrooms and add to the yogurt mixture along with onion, green capsicum and tomatoes.
3. Add half the oil and mix. Let them marinate for half an hour.
4. String them onto skewers in the following order – onion, mushroom, green capsicum, tomato, repeat this once ending with an onion piece.
5. Place them on the barbecue and roast, basting with remaining oil in between.
6. Rotate the skewers a few times so that the vegetables get cooked evenly all around. Serve hot.

• Calories (kcal) 128.8
• Protein (g) 4.47
• Fat (g) 6.82
• Carbohydrate (g) 12.4
• Fiber (g) 1.25
• Calcium (mg) 91.7
• Iron (mg) 1.93