By Sheryl D'souza
Ingredients
200 gms fresh white mushrooms
1 cup boiled peas
1/4 cup chopped capsicum
2 garlic flakes, chopped finely
2 onions, chopped finely
1 tomato, chopped finely
2 green chillies, chopped finely
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp corriander powder
1 tsp cummin seeds powder
1/4 tsp amchur powder (or 1/4 tsp lemon juice)
1/4 tsp mustard seeds
1 tbsp oil
1/2 cup water
Salt to taste
Chopped corriander leaves
Method:
- Clean and cut mushrooms into halves
- Boil the mushrooms for 5 minutes. Keep aside
- Heat oil in a pan
- Add mustard seeds. Let it splutter
- Fry onion till golden brown
- Add chopped garlic and green chillies
- Add chopped tomatoes and simmer for 5 minutes
- Add all the powders and simmer for 5 minutes
- Add mushrooms, peas and capsicum and simmer for 2 minutes
- Add water and salt and cook for 10 minutes on slow flame
- Garnish with corriander leaves and serve hot
Non Veggies Index
