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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Mushroom(thoroughly rinsed and quartered, cut each mushroom into 4 equal pieces) - 1 1/2 cup
- Onion(almost of the same size as the quartered mushrooms, cut into small cubes) - 1 cup
- Capsicum(cut into thin small strips like 1 inch of a noodle strand) - 1 cup
- Tomato paste(The condensed deep red paste that you get in bottled or juice-packeted form.) - 3 tsp
- Ginger(garlic paste - 3 tsp) -
- Soya Sauce - 1 1/2 tbsp
- Vinegar(can be avoided for people who dislike a sour flavour) - 1 tsp
- Cooking oil - 3 tbsp
- Black Pepper Powder(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Reduce the flame from high to medium at this point of time.
- :- The flame may be increased now since Chinese dishes prefer stir frying their vegetables.
- When the onions turn sand brown and slightly transparent, add in the mushrooms.
- Put required amount of black pepper, soya sauce, vinegar and tomato paste. Stir well.
- Close the lid of the pan and allow the mushrooms to get cooked for 10 mins on medium flame.
- Open the lid and then add the sliced capsicum.
- Add required amount of salt.
- :- Please keep in mind that soya sauce does contain salt in it.
- Stir the masala on high flame for about 3 mins.
- Turn the stove off, tranfer it to a bowl and garnish as per wish...:)
- :- Do let me know your suggestions and comments. Thank you.
- Note : (1) I haven`t tried substituting readymade tomato paste with home-made tomato puree. Hence, wouldn`t recommend home-made tomato puree. The former is more condensed, deep coloured and well-flavoured. (2) The mushrooms may be fresh or tinned. (3) Dear readers, please note that mushrooms could be of harm to certain people. My Grandfather and I for instance, are allergic to mushrooms. But I seriously! love them though
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2 comments
ninte oru onakka tomato
Wow! Tried it last night and it`was amazing! Hubby was impressed too.Thanxs for this one! I tried the curry with tomato paste and not puree. Looking forward to more form you 🙂