Mushroom Capsicum Pepper Masala

Mushroom Capsicum Pepper Masala

Ingredients

Mushrooms – 500gms sliced

Onion – 1 big sliced thin

Capsicum – 1 medium sliced into medium length pieces

Tomato – 1 big chopped

Ginger paste – 1 tsp

Garlic paste – 1 tsp

Turmeric powder – ¼ tsp

Pepper powder- 1 -2 tsp

Corriander powder- 1 tsp

Cinnamon – ½ inch stick

Cloves- 2-3

Cardamom – 2

Green chillies - 1

Curry leaves – 1 stem

Corriander leaves- 1 Tbsp chopped

Salt – as required

Oil – 2 Tbsp

Method

• Grind the cinnamon, cardamom, cloves, green chillies, curry leaves along with the pepper powder and coriander powder by adding little water. Keep this separate.
• Heat the oil in a non- stick kadai . Add the onions and sauté until translucent.
• Add the ginger and garlic paste and sauté until the raw smell goes.
• Add the mushroom and fry for 5-6 minutes.
• Now add the tomato and cook until the tomato turns mushy. Add the turmeric powder, the grinded masala and salt at this stage and sauté well for about 6-7 minutes. 
• Add the sliced capsicum and cook for a minute and remove from flame. The capsicum should not get overcooked, the crunchiness should be retained.
• Transfer into a serving bowl. Garnish with chopped coriander leaves. This is a good accompaniment with chappathi.

*This is a bit spicy dish, so please adjust the pepper and green chillies according to your taste.