Posted by Anuradha Prasannai @ Aaharam on 16/11/2015
Mushroom(big or Button Mushroom): 200gms
Capsicum(Red & Green Mixed): 1cup cubed
Onion(medium sized) finely chopped
Tomato: 2big(not the sour tomato, use red tomatoes) puréed
Ginger Garlic: 1tsp(crushed in mortar, coarsely)(1/2 inch ginger and 4 garlic)
Kasuri Methi: 1tbsp(finely crushed)
Salt to taste
Sundrop or Soyabean Oil: 3tbsp
HOMEMADE KADAI MASALA POWDER
Coriander Seeds: 1tsp
Red Chilly: 4
Dry fry all the ingredients mentioned under kadai masala powder, cool it and then coarsely powder it in mixie.
(Wash the Mushrooms completely and discard the stem)
In kadai heat oil, saute the chopped Mushrooms (julienne) until it turns brown (Mushrooms will ooze out water & once it gets cooked water will evaporate on its own). Keep it aside once cooked.
In the same oil, saute finely chopped onions until turns translucent, then add the crushed ginger garlic to it, saute until the raw smell goes off. Now add the pureed tomato, stir and saute it until the oil separates. Once done add the cubed capsicum and saute it for 2 to 3mins.
Add the coarsely grounded fresh kadai masala and stir it quickly, then pour 1cup of water to it, add salt, close with a lid and cook until capsicum gets half cooked(don't allow the capsicum to cook very soft, maintain the crunchiness) on low flame.
At the end add the sautéed mushrooms and crushed kasuri methi to it and stir it for about 2mins. Switch off the stove and enjoy with Phulkas, Roti, Pulao and Naan or as you desire.
PS: If you feel you don't want the tanginess in the kadai Mushroom or wid any kadai masala dish, add 1tbsp of Fresh Cream to it and mix well, for the variation.