This dish can be served as a side vegetable dish, can be filled inside breads to make sandwiches or parantha rolls etc. It is slightly on a spicier side
Mushrooms (the regular ones which you get easily) – 200 gms
Bell Peppers (red and yellow) – 1 medium size each
Capsicum – 1 medium size
Onions – 2 medium size
Tomatoes – 4 large size
Beetroot – one small-medium size finely grated
Green Chillies – 2-3
Garlic – 15-20 cloves
Ginger – 1.5 inch piece
Black Peppers – 10-15
Clove – 2-3
Cinnamon – 1 inch stick
Coriander Powder – 2 tsp
Salt to taste
Butter to fry
Green Coriander leaves
In a mortar pestle roughly ground spices and keep aside. Keep half of garlic and ginger aside and grind the rest in a smooth paste along with chillies. Make puree of 2 tomatoes. Dice the mushrooms, bell papers, capsicum and tomatoes. Finely chop onions and remaining part of garlic. Grate the remaining ginger.
In a non stick pan add butter and stir fry the mushrooms. They would change their colour and all the water would evaporate. Keep aside. In the same butter stir fry capsicum and bell peppers. Stir fry half of the onions in butter till they become light brown in colour. Keep aside.
Add butter to a pan. Add the ground spices. After 2-3 minutes add chopped garlic. When the garlic starts changing its colour add chopped onions. When the onions change the colour to pink (become translucent) add the diced tomatoes. After 5 minutes, add coriander powder and tomato puree and cook till the mix darkens in colour. Now add grated beet root. Cook for another 3-4 minutes. Now add stir fried vegetables and salt to taste. Reduce heat, cover the pan and cook for 3-4 minutes or till the dish starts leaving the side of the pan.
Add chopped coriander leaves and serve.