How to Make Diced Mushroom Masala with Spring Onions
Soak the peas in water for about 2 hrs.
Dice the mushroom and let it sit in water mixed with salt. This can be done while you are about to cook to avoid blackening of mushroom
Dice the potato and let it sit in the water mixed with salt too to avoid blackening.
In a heavy bottom wok, heat half the amount of sesame oil.
Add ginger, garlic and diced onion and caramelize with sugar.
Once golden brown add soy sauce and stir. Add the tomato and let cook till mashed.
Add the seasoning ingredients and stir again.
Add potato first, as it would take longer to cook, followed by peas. Give a quick stir and let cook for 2 mins.
Add the tomato puree and mix well again. Cover the wok and let cook for 5 mins.
Uncover the lid and add the mushrooms. Stir well to incorporate all the seasoning, add water (full if you like it as gravy) or (half if you like it as semi-gravy). Cover and let cook for 10-15 mins or till the vegetables are cooked.
Once cooked simmer the heat completely.
In another wok, add the remaining sesame oil and heat.
To the heated oil, add sliced onion and fry till translucent, add the sliced bell peppers till partially cooked and still crunchy.
Remove the capsicum and layer it on top of the simmering mushroom masala.
Remove from heat and garnish with coriander and roasted sesame seeds.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.