Buttoned mushrooms
½ tsp Tumeric powder
Oyster mushrooms
2 tsp Coriander powder
2 Onions
½ tsp Mustard seeds
1 Green pepper
1 tsp Whole jeera
1 Red pepper
1 cup Oil
5 Green chillies
1 sprig Curry leaves
6 Tomatoes
1 tsp Garam masala powder
1/2 tsp Ginger
½ sprig Coriander leaves
1 tsp Garlic
Salt to taste
1 ½ tsp Red chilli powder

Cut the mushrooms in half.
Finely slice 1 ½ of the onions and five of the tomatoes.
Cut the rest of the onion and tomato into 3 inch cubes.
Cut the red and green pepper into cubes
Make a paste of the ginger and garlic.
Chop up the coriander leaves
Heat the oil, add the whole jeera, mustard seeds and curry leaves and let them crackle.
Add the sliced onion and fry until golden brown.
Add the tumeric powder, chilli powder, coriander powder and chopped tomatoes
and cook on medium heat, until the oil leaves the masala
Add the mushrooms and cook for about 5 minutes.
Now add the rest of the cubed vegetables,
i.e. the red and green pepper, onion and tomato.

Finish the dish with gram masala powder and serve it topped with chopped coriander.

 

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