Mushroom and Capsicum in Yogurt Gravy

There are days when I crave for just plain rice and a simple spicy side dish to go with it. That is when I resort to my all-time-favourite Mushroom Pepper Fry. It is a wonderful recipe that creates a perfect balance between spice and flavour that I cannot get enough of it. I simply love that dish.

Having said that, too much spices is not always good for your tummy. So, I fight my urges to prepare that dish every time I buy mushrooms. Yeah, I somehow tend to blindly get into the mode of making the Pepper Fry each time I have stock of Mushrooms :) 

So, here is this other recipe which is higher on the health quotient and milder in flavour yet delicious, which I prepare on days when I crave mushrooms but not too much spice. With the intermittent crunch of capsicums and the tang of the yogurt gravy, this dish proves to be a good companion for simple plain rice. You can also serve it up with Chapati or pulkas.

I love LOVE learning new simple mushroom dishes, if you do have some up your sleeves, do let me know in the comments section below. I would love to try it out in my kitchen and post them here :)

Ingredients
Button Mushrooms - 200 gms (10-12), washed and sliced lenth-wise in a 'T' shape
Onions - 1 big
Capsicum - 1 medium
Green Chilly - 1, finely chopped
Ginger - 1 inch cube, finely minced OR Ginger paste - 1/2 tsp
Carrom seeds | Ajwain - 1/2 tsp, crushed
Red Chilly Powder - 1/2 - 3/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Curd - 3/4 cup, beaten.
Salt - to taste
Oil - 1 tbsp

Method

• Heat oil in a kadai and toss in the crushed carrom seeds. Allow to cook for about a minute on low flame.
• Toss in the chopped onions, green chillies and ginger paste. Cook till onions turns light brown.
• Now, add in the Mushroom slices and cook for about 5-7 minutes on medium flame till the mushroom look well cooked.
• Add chilly powder, coriander powder, garam masala powder, salt and mix well.
• Reduce the flame and add in the beaten curd and combine everything well.
• Add in the capsicum and stir. Allow to cook until the curd reduces and thickens, coating the mushrooms well. This would take about 5-6 minutes.
• Take off the stove and serve with rotis or ghee rice.