Capsicum Mushroom Curry

Ingredients

• -Button Mushrooms: 200g (sliced)
• -Capsicum: 2 (sliced, any color)
• -Onions: 2 (finely chopped)
• -Tomatoes: 2 (pureed)
• -Green Chilies: 1-2 (slit)
• -Allam-Vellulli Paste (Ginger-Garlic Paste): 1 tsp
• -Turmeric: ¼ tsp
• -Red Chili Powder: 1 tsp
• -Dhaniyala Podi (Coriander Powder): 1 tsp
• -Garam Masala: ½ tsp
• -Salt: To taste
• -Oil: 2 tbsp
• -Jeelakarra (Cumin Seeds): ½ tsp
• -Kothimeera (Coriander Leaves): 1 tbsp (chopped)

Instructions

1. - Heat oil in a pan, add jeelakarra, let it splutter 30 sec.
2. - Add ullipayalu, fry till golden (4-5 min).
3. - Add pachimirapa, allam-vellulli paste, fry 1 min.
4. - Add tomato puree, cook till oil separates (5 min).
5. - Mix in pasupu, karam podi, dhaniyala podi, uppu, cook 2 min.
6. - Add sliced mushrooms, stir-fry 3 min till they release water.
7. - Add capsicum slices, mix well, cook on medium 4-5 min till crunchy but tender.
8. - Sprinkle garam masala, add little neellu if you want gravy, simmer 2 min.
9. - Garnish with kothimeera, serve hot.