Mushroom Capsicum Spring Onion Curry

Marinate mushrooms and diced capsicum with 2 tsp ginger garlic paste, soya sauce, black pepper powder, turmeric powder, curd, lemon and a pinch of salt(for 30 minutes)

Heat oil in a wok. Temper it with cumin seeds. Add coconut powder. Now add the ground white spring onion before the coconut powder turns brown.

SautT for a few minutes and add green chilies, turmeric powder and the remaining ginger garlic paste. SautT till oil separates.

Now slowly start adding chilly powder, coriander powder and sautT well till a fresh aroma arises. Add about 1/2 tsp of Soya sauce and 3-4 drops of green chilly sauce.

Add and sautT the diced tomatoes till they get mashed up and oil separates.

When it is finely done add the marinated mushrooms and capsicum and mix well. Do not add water since the mushrooms will leave water since it was marinated in the curd.

Keep sauteing this continuously till water comes out & the mushrooms shrink. Add salt to taste at this stage and cover the wok with a lid and let it cook for 5-7 minutes.

Once the mushrooms are almost cooked, add the chopped green spring onions and leave to cook with lid on till the mushrooms and capsicum become tender and the spring onions are nicely mashed up giving a sticky gravy.

Once you find it to be in the right consistency, garnish with chopped coriander leaves, little bit of garam masala and top it with 1 1/2 tbsp of lime juice.

P.S: For those who want either little more richer or mild spicy, you can add cream or coconut milk.

Tips: 1)Serves nice with chappaties, naan and fried rice.