Ingredients :
For Marinating and frying vegetables :
Mushrooms – 12
Red Capsicum – 1
Green Capsicum – 1
Turmeric powder – ¼ tsp
Red Chilly powder – ¼ tsp
Strained yogurt – 1 cup
Oil – 1 tbsp
For Preparing Gravy :
Onion – 1, big ( finely chopped )
Tomatoes – 3,medium ( pureed )
Cumin seeds – ¾ tsp
Ginger-garlic paste – 2 tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Turmeric powder – ¼ tsp
Red Chilly powder – ¼ tsp
Kasoori Methi – 2 tbsp
Salt – To Taste
Oil – 2 tbsp
Coriander leaves –Little ( for garnishing )
Method :
Clean mushroom and capsicums. Cut the mushrooms into
half. Deseed the capsicums and cut into medium square pieces.
In a bowl, add the mushroom & capsicum pieces, strained
yogurt, turmeric powder and red chilly powder. Mix evenly and set aside for 10
minutes.
In a pan, heat oil. When the oil gets heated, add the
marinated veggies. Fry and Cook on medium heat till the vegetables become light
browned. ( Do not stir the veggies much as they won’t become browned )
In a kadai, heat oil. Add cumin seeds. When it starts
to crackle, add the onion pieces and fry till golden browned. Add ginger-garlic
paste and fry for a minute. Add tomato puree, coriander powder, cumin powder,
red chilly powder and turmeric powder. Bring to boil. Simmer and let the gravy
to cook till the gravy becomes thick ( If the gravy becomes too thick, add ½ cup
water ).
When the gravy is done, add the cooked mushroom and
capsicum pieces to the gravy. Add kasoori methi and salt. Cook on medium heat
till the capsicum gets cooked. Garnish with chopped coriander leaves.
Serve hot with rotis / phulkas.
