A simple easy recipe, for those spicy cravings but not too heavy on spices.
Mushrooms – 150 gms (diced)
Capsicum (Diced) – 1 cup
Onion (Medium Size) – 1 (finely diced)
Garlic Paste – 3 tbsp
Green Chilly paste 1 tbsp (this can be reduced or increased as per your taste requirement)
Kalonji (nigella seed)– 1 tsp
Lemon – Juice of 1 lemons
Sonth (dry ginger powder) – 1 tsp
Salt – as per taste.
Coriander (Finely chopped) – for garnishing
Oil – for frying
In a bowl mix mushrooms and capsicum with garlic paste, chilly paste, lemon juice, sonth and salt. Keep aside (for at least 10-15 minutes, it would taste better if you can keep it for ½ hour).
In a pan heat oil, add kalonji. When kalonji starts to crackle add onions. Fry onions till they change their colour to light pink (become translucent). Now add marinated mushrooms and capsicum. Fry till the capsicum and mushrooms are done (capsicum would become soft and mushrooms would change colour, because of garlic marinade there would be slight browning).
Please remember to keep on stirring the vegetables, if they are not stirred because of garlic marinade they would stick to the pan.
Instead of oil one can use butter also.
Garnish with coriander and serve hot.
One can serve it with any sweet sauce. I served it with homemade Beetroot Tomato Garlic Sauce.