MUSHROOM CAPSICUM GRAVY

This is a delicious gravy. Goes well with almost anything. From curd rice to Veg biryani to chapathi.

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INGREDIENTS

Button mushrooms – 200gms.

Capsicum – 1 small

Onion – 1 sliced

Tomato – 1 chopped

Ginger garlic paste – 1 tsp

Tumeric powder – 1/4 tsp

Red chilly powder – 1 tsp(Adjust according to taste)

Everest kitchen king masala – 1 generous tsp

Salt to taste

Water

Oil – 1 TBsp

METHOD

Clean the mushroom. Remove the stalk and make bite size pieces.Same with the capsicum too. Add different color capsicum for that visual appeal. I had only green with me.

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Heat oil in a wok. Saute the onions.

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When the onions are half done, simmer the flame and add ginger garlic paste and cook till the raw smell disappears.

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Next goes the tomato

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Immediately followed by the spice powders- turmeric powder, red chilly powder, everest kitchen king masala, salt

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Give it a good stir. Let the flame be in medium.

Add little water. Less than 1/4 cup.

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Close the wok with lid and let it cook till the oil oozes from the sides. 5-7minutes approximately.

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Now add mushroom and capsicum.Stir. Close the wok.

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The mushrooms will leave water. Let it cook for about 5 minutes in medium heat.

Open the lid and see if the mushroom is cooked. Remember mushroom cooks pretty quick.

Once the mushroom is done (don’t let it overcook), turn the flame to high and stir till the gravy thickens.

Serve hot.

ENJOY 🙂

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