Mushroom Masala

Gathering and chopping Ingredients

1. Gather all the ingredients.
2. Wash mushrooms and dry them in sun for few hours. this step can be done a day before or just in the morning you wish to make it.
3. Wash and Chop the other vegetables in the large chunks as mushroom masala becomes tasty with that. Garlic can be grated. Green chilly can be chopped in small or large pieces.

Cooking the vegetable in Wok

1. Heat mustard oil in Kadai till it turns from dark yellow to light yellow. It takes 1-1.5 on full flame for 1.5 tablespoon of oil to be ready for cooking. Dont worry about the smoke. Make sure to open an window / door of the kitchen. Once it cools off, add Heeng, jeera, grated garlic.
2. Add chopped onions and green chillies. Cook on full flame for 1-2 min and then simmer.
3. Once onions are pink, you may add capsicum. If you like brwon onions, cook longer. You may cover with lid for better cooking.
4. Capsicum will leave a bit water and would turn to pale green and less crunchy. That's the time to add chopped tomatoes.
5. Add spices (except Amchur) along with salt and cover with lid. Toamtoes take about 3 min to cook on low flame.
6. Add Mushrooms to the cooked veggies. It would leave the water and gradually shrink in size. Cook for 2 min or till mushroom become tender.
7. Now mushrooms are almost done. You may add Amchur and garnish with coriander leaves.
8. The low-calorie Vegan mushroom masala dry is ready. Serve it with curd, chapati and salad! Enjoy this spicy treat!