Mushroom Curry in Capsicum n Tomato

Freshness and ease are the driving factors.
Curry can be simplified or can be made as complex as possible.
I like slight seasonings which will still retain the flavors,textures & fragrances of veggies.
Mushrooms and Capsicums have become so staple.
I love mushrooms. Especially when they are combined with bell peppers.
I did'nt think its wise to buy those super expensive reds and yellow bell peppers.
Settled with the humble green ones.
As always; this is yet another quickie, yummy n healthy recipe.

Preparation Time : 10 Mins
Cooking Time : 15 Mins

Ingredients:

• Mushrooms - 200 Gm - Cut into cubes
• Capsicum - 3/4 medium sized - Cut into cubes
• Tomato - 2 Small - Cut into Cubes
• Green Chillies - 4 - Slit
• Onions - 1 - Medium Sized - Sliced
• Ginger Garlic Paste - 1 Tsp
• Red Chilly Powder - 1 Tb Sp
• Salt - 1 Tsp
• Turmeric - 1/2 Tsp
• Oil - 2 Tb Sp
• Mustard Seeds - 1 Tsp
• Garlic - 3 Pods - Minced
• Coriander - Finely Chopped - For Garnishing
• Coriander Powder - 1 Tsp

Method:

• Wash mushrooms in salt water.
• Place a wok - add oil and heat.
• Add mustard seeds, green chillies, minced garlic.
• Let them crackle - then add sliced onions - give a stir
• Let sit for a min - till the onions take over b'ful baby pink color.
• Add ginger garlic paste, salt, turmeric - stir well.
• Now add tomatoes and red chilly powder.
• Cover and simmer for around 2 minutes. Let tomatoes turn soft but not mushy.
• Remember we'd like to keep this fresh not very very curry-types.
• Add mushrooms n stir well.
• Check if the water oozes or you might add little water(left to your discretion)
• Add capsicum to the wok - cover .
• 10 minutes or less the curry should be done.
• Turn off the stove - add coriander powder, freshly chopped coriander.
• Let the wok sit on the stove for 2 minutes.

Serve with rice/roti. You may also squeeze in some lime before serving.