PREPARATION

1. Heat 3 tablespoons oil in a heavy skillet, add 1/2 teaspoon mustard seeds, 1 teaspoon cumin seeds, 8 curry leaves, 2 green chili and stir.
2. Add 70 grams onions, 2 teaspoons ginger garlic paste and sauce them till it becomes translucent.
3. Add 1/2 teaspoon salt, 1 teaspoon cumin powder, 1 teaspoon garam masala, 2 teaspoons coriander powder, 2 teaspoons red chili, 1/4 teaspoon turmeric and mix well.
4. Add 130 millilitres tomato puree and mix it again.
5. Add 160 grams bell pepper, 250 grams mushrooms and toss well. Cover it with lid and cook for 7 - 10 minutes.
6. Take a pan, add 2 tablespoons butter, 2 green chili, 1 tablespoon garlic, 4 curry leaves and stir well.
7. Add this into the mushrooms and mix well.
8. Garnish with coriander.
9. Serve.