Ingredients:
Oil – 50 ml
Coriander seeds – 1 tsp
Red chillies – 3
Onions – 100 gms, sliced
Capsicum – 60 gms, julienned
Tomato – 150 gms, sliced
Mushrooms – 100 gms, boiled
Turmeric powder – 1/2 tsp
Coriander powder – 1 tsp
Kasoori methi – 1/2 tsp
Garam masala – 1 tsp
Ginger – 20 gms, julienned
Green chilli – 20 gms, julienned
Coriander – 50 gms, chopped
Curd – 2 tbsp
Tomato puree – 2 tbsp
Cream – 1 tbsp
Lemon juice – 2 tbsp
For garnishing
Tomato – 15 gms, julienned
Ginger – 10 gms, julienned
Green chilli – 10 gms, julienned
Green coriander – 15 gms, chopped
Method:
1. Heat oil in a pan and add coriander seeds and whole red chillies.
2. As they begin to splutter, put the sliced onions and fry until they lose their colour.
3. Add the capsicum and tomatoes and toss well.
4. Put the dry spices, salt, ginger, green chillies and chopped coriander. Cook for a minute.
5. Add the boiled mushrooms, beaten curd and tomato puree.
6. Squeeze the lemon and toss the vegetables.
7. Finally add the cream and garnish with ginger, tomato, green chilli nad coriander.
8. Serve with chappathis.
