My mom just came back from India on Monday. She brought us so much snacks that I don't have to go to the Indian store for a long time for the snacks. On the flip side, now I would not be making certain foods because she does not eat them. One such vegetable is mushroom. While I love them, my mom and daughter don't. With a big package of baby Bella mushroom sitting in my fridge, I had to find ways to finish it before mom came back. So we had mushroom biriyani one night and mushroom dry curry with roti one night. We had a big discussion about what curry is at work today. Curry is a dish that includes a sauce or gravy that is typically cooked with meat, cubed paneer(cheese), vegetables or lentils.
Ingredients:
1/3 cup chopped onion
2 cups sliced mushrooms
1/2 cup chopped green pepper
1 cup chopped tomatoes
1 green chili, chopped
1/2 teaspoon ginger-garlic paste
1/4 teaspoon carom seeds ( ajwain)
1/4 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon coriander powder
1 teaspoon red chili powder ( adjust to taste)
1/4 teaspoon garam masala
salt to taste
Method:
1. Heat oil in a heavy bottom skillet or tawa on medium heat.
2. Add ajwain and cumin seeds. Saute for a few seconds.
3. Add chopped onion. Saute on low medium heat till translucent.
4. Add chopped chili and ginger-garlic paste. Stir in green pepper. Cook until crunchy for a few minutes.
5. Add tomato, turmeric powder, chili powder, coriander powder and 1/2 teaspoon salt. Cook until tomatoes are soft.
6. Gently stir in sliced mushroom. Cook for 5-7 minutes. Check for salt and add if required. Add garam masala and cook for couple more minutes.
Remove from heat. Serve with roti
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