Mushroom And Green Pepper Curry
¼ tsp black mustard seeds
2 cloves
1 small pieces cinnamon sticks
1 star anise
¼ tsp cumin seeds
1 cardamom pod pinch of fenugreek seeds
2 sprigs curry leaves
½ small onion, finely chopped
1 bay leaf
1 tbs (15ml) garlic and ginger paste 1-2 tbs mild chilli powder or paprika powder (adjust quantity to heat tolerance) 1 tsp (5ml) coriander powder
1 tsp (5ml) cumin powder
1/2 tsp (5ml) garam masala
1/2 tsp (2.5) turmeric powder
500g brown mushrooms, cleaned and quartered
1 medium green pepper, deseeded and cubed salt to season hot water for cooking
¼ cup (60ml) cup chopped tomatoes (I used canned tomatoes) fresh coriander to garnish
Heat the pot over medium to high heat. Once the pot is hot, add the black mustard seeds. As soon as the seeds start to pop, turn down the heat, then add the cumin seeds, cardamom pods, fenugreek seeds and curry leaves.
Add a ¼ cup water. Give the pot a swirl. Add the onions, bay leaf and garlic and ginger paste. Mix it. Turn up the heat.
Let the onion braise in the water. When the water dries out, keep adding a little water, until the onions are soft and golden brown.
Turn down the heat. Make sure there is no water in the pot. Add the chilli powder, coriander powder powder, cumin powder, garam masala and turmeric powder. Stir for 30 seconds without water, then pour in a quarter cup of water.
Add the mushroom and salt. Mix it. Cover with a lid and cook on medium heat, stirring from time to time. The water will slowly release from the mushrooms. Add a little water if needed.
After 10 minutes, add the green peppers. Cook for another 5 minutes.
Add the chopped tomatoes. Cook for another 5 minutes. Turn off the heat. Garnish with fresh coriander.
You may add peas or snap-peas.