Mushroom-Bell Pepper Curry

Ingredients:

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)

Salt

Oil

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.