This is simple quick recipe, can be used as a side dish, a starter, a topping, a filling for sandwiches etc.
Mushroom – 150 gms (chopped)
Red & Yellow Bell Pepper – One cup (diced / cubed, both mixed)
Capsicum – ½ cup (diced / cubed, both mixed)
Onion – 1 medium size (diced)
Garlic – 10-15 cloves
Ginger – ½ inch piece
Green Chilly –2-3 (can be increased or reduced depending on your requirement of spiciness)
Sonth (dry ginger powder) – 1 tsp
Curd – 3 tbsp
Besan – 1 tbsp (dry roasted)
Amchoor – 1 tsp
Kalonji – 2 pinches
Lemon juice – 1 tsp (the sourness can be adjusted as per liking)
Fresh Coriander (Hara Dhania) – For garnishing
Salt – To taste
Oil – for cooking
Wash and clean all vegetables. Cut the ginger in small juliennes. Now make a paste of ½ of these juliennes with garlic and chillies. Keep aside.
Make a marinade of ginger-garlic-chilly paste, besan, amchoor, salt, sonth and curd. Add mushrooms, bell peppers, capsicum and onion. Keep aside for at least 10-15 minutes.
In a pan, heat oil. Add kalonji. When kalonji seeds start crackling add the vegetables in marinade. Keep on turning the vegetables to avoid sticking. Cook on low heat till the mix starts leaving side and oil. The mix would also start turning brown now. Add lemon juice. Add remaining ginger juliennes. Cook for 2-3 minutes more.
Garnish with coriander and serve.
P.S. – The sourness depends on one’s taste bud. The curd (depending on the sourness) and amchoor would make the mix sour. Taste and adjust lemon juice accordingly. Instead of amchoor one can add chaat masala (to make it more spicy) – please add salt accordingly if chaat masla is used.