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Spicy mushroom and capsicum cooked in spring onion mix.
Published On: 18 Apr 2010
English: Spring Onion
tamil: Pallari Vengayam
malayalam: Ulli Thal / Ulli Chedi
telugu: Ulli Paraka
kannada: Erulli Kaavu
hindi: Hari Pyaaz
Konkani: Piyava Dento
Marathi: Kandaa Path
for more details, click the name of the ingredient
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Coriander Powder
kannada: Kottambari Beeja / Haveeja
hindi: Dhania / Dhana
Bengali: Dhonay / Dhaniya
Gujarati: Dhana / Dhaniya / Kothmiri / Libdhaba
Konkani: Kottambari / Konpir
Marathi: Dhane / Kothimir
Kashmiri: Deaniwal / Kothambalari
English: Garam Masala
Bengali: Laban / Noone
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
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.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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