SPICY MUSHROOMS AND BELL PEPPERS

Spicy Mushrooms and Bell Peppers image

Number Of Ingredients 13

2 tablespoons vegetable oil
1 teaspoon cumin seeds
2 small red onions, cut in half lengthwise and thinly sliced
1 1/2 pounds small mushrooms (or quartered large mushrooms)
1 large tomato, finely chopped
2 large yellow bell pepper or green, cut into 1/2-inch pieces
1 tablespoon peeled minced fresh ginger
1 clove large fresh garlic, minced
1 to 3 fresh green chili pepper, such as serrano, minced with seeds
2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/4 teaspoon Garam Masala

Steps:

1. Heat the oil in a nonstick skillet over medium-high heat. Add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onions and cook until golden, about 5 minutes. Transfer to a bowl.2. To the same pan, add the mushrooms and cook, stirring, over medium-high heat until they release their juices and then turn golden as the juices evaporate, 3 to 5 minutes. Add to the bowl with onions. 3. To the same pan, add the tomato, bell peppers, ginger, garlic, and green chili peppers and cook, stirring, until most of the juices evaporate, about 5 minutes.4. Add the coriander, cumin, and salt, then mix in the onions and mushrooms. Stir over medium-high heat about 3 minutes. Transfer to a serving dish, sprinkle the garam masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves