To go with the mooli theplas, I made a quick ‘Bell Pepper Mushroom’ Subzi. I usually stick to the masala powders that mom makes for me: Sambar powder, Red chilly powder, Dhania Powder and Kari masal Podi. But sometimes I indulge in the convenience of ready made masalas like ‘chicken curry masala’, except I don’t use it to make only ‘chicken’ as the packet suggests. This time I used it in this subzi which made for a really flavorful addition.
1 lb mushrooms, cleaned and quartered
1 large onion, sliced thin
2 large green bell peppers cut into cubes
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
2 tbsp oil
1 tbsp Sakthi masala Chicken Masala(or any other garam masala)
1/2 tsp freshly cracked black pepper
Heat oil in a pan over high heat. Add the sliced onion and saute until golden brown. Add the ginger garlic paste and turmeric powder. Reduce the heat to medium. Saute until the raw smell of ginger and garlic disappears. Add the quartered mushrooms and saute. The mushrooms will give out a lot of water. Don’t add salt just yet. Cook until most of the water evaporates. Add the bell pepper, chicken masala and salt. Cook until the bell pepper is firm but cooked and all the water is evaporated. Sprinkle the black pepper and serve hot, garnished with spring onions if desired.
Verdict: Spicy and tasty, the combination of mushrooms and bell peppers was classic. Be sure to quarter and not slice the mushrooms or you will lose the meaty texture that the mushroom renders in this dish. This would also make an excellent side dish for pulavs and other rice dishes.Pin It