Mushroom Capsicum Masala

  

This is my entry for “Spring Fling 2007-with Family and Friends in the Kitchen.” by Trupti. Thanks Trupti for this great theme , which makes our family and friends to invlove in this. I am really happy that I am posting my hubby’s dish. When I said about this event to my hubby, without any question he said yes!! He is a great cook and I have learnt few new dishes from him. This dish is something special, his bachelor time favourite. This combo is his own imagination of preparing a new dish. Without my help from the scratch to the end he himself prepared this dish. Hope you enjoy this

Ingredients
Mushroom – 1 lb
Bell pepper – 1 medium size
Cabbage – 1/4 lb
Onion – 1
Tomato – 2 medium
Cinnamon – 1/4 inch
Red chilly powder – 1/2 tsp
Turmeric powder – 1/4 tsp
Cumin powder – 1 tsp
Fennel / Sombu – 1/4 tsp
Ginger / Garlic paste – 1 tbsp
Cilantro a handful chopped
Salt

Method

1. Wash and chop all the vegetables and keep aside.
2. Heat 3 tbsps of oil and pop mustard, fennel & cinnamon then add the chopped onion , ginger garlic paste and fry until the onion is done.

3. Add the chopped tomato cook until it mashed well.
4. Now add all the masala powders fry until oil seperates out from the masala.

5. Add the chopped cabbage and fry for 3 to 4 minutes.
6. Add the chopped bell pepper and mushroom , salt and close with a lid. (If you need more gravy you can add little water at this stage, else leave as it is . Mushroom will leave water while cooking)

7. Once the vegetables are done, add the cilantro and enjoy with rice or rotis etc.

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