Mushroom, Capsicum & Tomato Dry Vegetable
This is a delicious and healthy dry vegetable dish made with mushrooms, capsicum, and tomatoes. It is vegan, gluten-free, and a great source of protein, fiber, and vitamins. It is perfect as a side dish or as a light meal. However, people with mushroom allergy should avoid this dish.
Allergen Information: Contains Mushroom
Nutrition Facts
Per serving
Energy
86 kcal
Protein
3 g
Carbs
9 g
Fat
4 g
Fiber
4 g
Ingredients
Button mushroom, fresh
200 gms (200g)
Green Bell pepper
1 cup, sliced (200g)
Tomato
1 cup chopped (200g)
Chopped Onion
0.5 small cup (50g)
Clove Garlic, Chopped
1 tsp (5g)
Cumin seeds
0.5 tsp (2.5g)
Coriander Powder
1 tsp (2g)
Turmeric powder
0.25 tsp (1.25g)
Garam Masala
1 tsp (3g)
Common salt
0.5 tsp (2.5g)
Olive Oil
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Instructions
Preparation
-Slice and balch mushroom for few mins.
Cooking Steps
In a pan, heat oil over medium heat. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn translucent.
Add chopped garlic and sauté for another 1-2 minutes until the raw smell goes away.
Add blanched sliced mushrooms, sliced capsicum, and chopped tomatoes. Mix well.
Add coriander powder, turmeric powder, garam masala, and salt. Mix well.
Cover the pan with a lid and let the vegetables cook for 10-15 minutes over low heat until they are cooked and soft.
Stir occasionally.
Garnish with fresh coriander leaves and serve hot.