Sunday, August 23, 2009
Serves: 3, Preparation time: 35 minutes.
1 packet mushroom
6-7 tsp refined oil
1 large capsicum cut into small square pieces
1 medium onion cut into small square pieces
1 small tomato cut into small square pieces
5 babycorn cut into small square pieces
1 green chilly finely chopped
2 tsp ginger garlic paste
1 maggi masala cube (these are easily available in any food mart)
Salt, black pepper and red chilli powder as per taste
First of all boil the mushrooms for 10-15 minutes and rinse them properly so that it is free of all impurities. Heat oil in a non stick pan, add ginger garlic paste, green chillies, onion, babycorn and capsicum, stir fry for 2 minutes on high flame. Now add mushroom and tomato, mix well. Take the maggi masala cube in hand and crush it so that its powder can be added to the mushroom, now add salt, black pepper and red chilli powder as per taste. Stir fry on low flame and cover with a lid till the mushroom is soft. When it becomes dry add little bit of water and cover the lid so that the moisture softens the mushroom. Garnish with coriander leaves and serve hot with chappatis.