Ingredients:

• 1/2 kg – Mushrooms (washed thoroughly and cut into two halves)
• 2 – capsicum, medium sized- chopped into medium sized cubes
• 2 – carrots, cut into long, thin pieces
• 2 – onions, chopped
• 2 – tomatoes, chopped
• Coriander leaves- chopped finely
• 1/2 tsp – chilli powder
• 1/2 tsp – Garam Masala
• Salt, to taste
• To Grind:
• 1/4 cup – grated fresh Coconut
• 8 to 10 pieces – Cashew nuts
• 1 tsp – coriander powder (dhania)
• 2 to 3 Cloves – Garlic
• 3 to 4 – Red Chillies

Method:

1. Heat oil in a kadai. Saute onions, add capsicum and carrots and fry for few mins till crisp.
2. Add mushrooms and fry till all the water evaporates (a pinch of turmeric can be added while frying).
3. Add tomatoes, garam masala, chilli powder, salt, ground paste.
4. Cook till you get a gravy consistency. Garnish with coriander leaves.
5. Can be served with chapattis, rice.

Recipe courtesy of Sify Bawarchi