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Tuesday, April 20, 2010

Mushroom-Bell Pepper Curry


8oz Mushroom (sliced)
1 green bell pepper (diced) (use any color)
1 Yellow onion (chopped)
2 Roma tomato (chopped)
2tsp Ginger-garlic paste
3 small green chilli (slit)
5-6 Curry leaves

1/4tsp Turmeric powder
1/2tbsp Chilli powder
1tbsp Coriander powder

1tsp Cumin seeds
1tbsp Water (optional)
How to:
  • In a skillet, heat oil, add cumin seeds, saute it and add onions along with salt and saute until tender.
  • Now, add ginger-garlic paste, green chillies and curry leaves and saute until raw smell disappears and curry leaves splutters.
  • Then add tomatoes and cook till it gets completely mashed.
  • Now add turmeric powder, chilli powder and coriander powder and cook for 2 mins.
  • Add the mushrooms, mix well and cook with lid closed for 2-3 mins in a reduced flame.
  • When the mushroom oozes out water, add bell pepper and cook until tender, not mushy.
  • If the curry dries, sprinkle some water and cook. Check salt for taste.
  • Switch off and garnish with cilantro.
Serve hot with steamed rice.

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