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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Mushroom(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(store bought thick paste) or from 2 medium sized peeled tomato(if homemade) - 3 tsp
- Ginger(garlic paste - 3 tsp) -
- Cloves(Grambu) - 2 -
- Cinnamon(An inch long stick, Karugapatta) -
- Soya Sauce - 1 1/2 tbsp
- Red chilly sauce - 1 1/2 tbsp
- Cooking oil - 3 tbsp
- Black Pepper Powder(As reqd) -
- Salt(As reqd) -
- Corn flour(if you need gravy) - 1 tsp
- basil leaves(A handful) -
- Coriander leaves (for garnishing) -
Ingredients
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Instructions
- Reduce the flame from high to medium at this point.
- :- The flame may be increased now.
- When the onions turn sand brown and slightly transparent, add in the mushrooms.
- Add required amount of black pepper, red chilly sauce, soya sauce 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.
- Add the basil leaves.
- :- If you need a thick gravy add some water and corn flour and reduce it down.
- Turn the stove off.
- Tranfer it to a bowl.
- Garnish with coriander leaves.
- :- Serve with fried rice or chappathis.
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