Weekday dinners are anything but elaborate. All I hear telling myself is hurry hurry hurry. So here goes a hurried version of one of my favorite punju veggies: Mushroom masala.
Sliced button mushrooms - 1 pack
Red onion - 1/2 (diced)
Tomatoes - 2 (diced)
Green bell pepper - 1 (diced)
Garlic - 3 cloves (finely chopped)
Ginger - little bit (finely chopped)
Green chilies - 1 (finely chopped)
Regular spices and olive oil
- Saute slices mushrooms on high for 5 minutes with some oil and garlic. Add some salt when done and stir.
- In a pressure pan, sauté onions on high for 2 minutes with some oil. Add garlic, tomatoes, green bell pepper, ginger, green chilies, salt, haldi and garam/kadai masala to taste. Add half a glass of water. Let it whistle once and take off the heat.
- Let simmer for 5 minutes, add mushrooms and stir.
- Garnish with coriander.
Serve hot on crispy wheat toast and enjoy.