Ingredients:

• 350 g – button Mushrooms cut into pieces
• 1 – green capsicum, thinly sliced into pieces
• 2 – medium sized onions, finely chopped
• 1 – large tomato, chopped
• 1 tbsp – ginger-garlic paste
• 1 tbsp – kasthoori Methi
• 1 tsp – chilli powder
• 1 tsp – coriander powder
• 1 pinch – ajinomoto (optional)
• For Grinding:
• 2 tsp – Fennel seeds
• 8 to 9 – Cashewnuts
• 5 to 6 – Almonds
• 1 tbsp – Poppy Seeds
• 3 tbsp – grated Coconut

Method:

1. Heat the oil in a tava, add the onions, tomatoes and ginger-garlic paste and fry them.
2. After it is fried, add the mushrooms and kastoori methi to the tava followed by chilli and coriander powder.
3. Once the mushrooms are cooked, add 1/2 glass of water and bring it to boil.
4. Add the ground paste and capsicum to this and wait for the capsicum to be cooked.
5. Finally, finish it by sprinkling ajinomoto and chopped coriander.

Recipe courtesy of arthi manivarma