Hi guys! Hope y’all are all set and ready for the weekend…I’m a little unwell today but when sick-blogging about one of my delicious cravings is all I need to make me feel a little better…
As promised… here’s a simply and easy on your pockets recipe which can certainly be part of a wholesome dinner meal which can be accompanied with hot chappatis or naan or even rice…
This recipe is a Goan-Chinese food amalgamation and hence I would categorise it as a fusion food…
- 200 gms baby white button Mushrooms sliced
- 3 bell pepper cut into small squares– I took a green one, a red and yellow one just for a little colour variation
- 2 large white Onions cut into small squares
- 2 green chillies finely chopped
- Handful of coriander leaves finely chopped for garnishing
- 2 tbsp Madras Curry Powder
- 3 tbsp Oil for frying
- Few white sesame seeds for garnishing
- 2 garlic pods finely chopped (I love a lot of garlic in my food-besides being very flavourful it is also very healthy to incorporate garlic in meals-it can keep ones blood pressure and heart problems under control)
- Salt to taste
- 1 Maggi cube for taste
- Freshly crushed black pepper
- 2 tbsp Soya Sauce
Firstly heat the oil well in a pan and add the finely chopped garlic…sautée it for a while until the garlic sweats and leaves its flavours.
Then add the onions and sautée it until they turn a little golden and the colour of rawness can no longer be seen. One can a little salt to speed up the process. Once done add the green chillies and stir for some time…
Add the mushrooms and fry them until cooked… later add the bell peppers..I like to add the bell peppers last as I like them to be left crunchy and fresh.
Add soya sauce, maggi cube, pepper, curry powder and fry for another 2-3 mins. Add more salt if needed.
Turn off the flame and garnish the chilli fry with fresh green coriander and white sesame seeds. Give it a nice mix.
Serve it with some hot rice and curry or some hot chappatis/ roti/ naan/bread.