Mushroom Taka Tak
Servings - 2 - 3
INGREDIENTS
Olive oil - 30 milliliters
Cumin - 1 teaspoon
Ginger garlic paste - 1 tablespoon
Onions - 130 grams
Tomato - 150 grams
Turmeric - 1 teaspoon
Zucchini - 240 grams
Water - 100 milliliters
Bell pepper - 100 grams
Mushrooms - 300 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Curry powder - 1 teaspoon
Yogurt - 60 grams
Garam masala - 1/2 teaspoon
Coriander - for garnishing
PREPARATION
1. Take 300 grams mushrooms and cut it into four pieces. Keep aside.
2. Take 240 grams zucchini and cut it into pieces. Keep side.
3. Heat 30 milliliters olive oil in a heavy skillet, add 1 teaspoon cumin and stir well.
4. Add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
5. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
6. Now, add 150 grams tomato and saute for 5 - 7 minutes or until it turns soft and pulpy.
7. Mash the tomatoes with the help of a spatula.
8. Add 1 teaspoon turmeric and stir well.
9. Then, add 240 grams zucchini and mix it well.
10. Add 100 milliliters water and mix it again.
11. Cover it with lid and cook for 10 - 12 minutes.
12. Open the lid and give it a nice stir.
13. Now, add 100 grams bell pepper, 300 grams mushrooms and mix it well.
14. Cook the veggies for 7 - 10 minutes on medium heat.
15. Add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon curry powder and mix it well.
16. Add 60 grams yogurt and mix it again.
17. Cook for another 5 - 7 minutes on low heat.
18. Add 1/2 teaspoon garam masala and mix it well.
19. Garnish with coriander.
20. Serve hot with roti.
