Mushroom/ Methi leaves/ Capsicum sabzi

Ingredients:

Button mushrooms - 1 can

Methi leaves (fenugreek leaves) - 1 bunch

Capsicum - 1

Onion -1 big

Ginger - 1 small piece

Garlic - 3-4 flakes

Yogurt ( Curd) dahi - 2 Tblsps

Haldi powder - 1/4 tsp

Daniya powder - 1 tsp

Jeera powder - 1 tsp

Red chilly powder - 1/2 tsp

Garam masala powder - 1 tsp

Jeera - 1 1/2 tsp

Salt as required

Oil

Coriander leaves for garnishing

Method:

Open the can and remove the mushrooms and wash them nicely and cut them into halves.

Cut the methi leaves (fenugreek leaves) finely and was them nicely to get rid of the mud.

Cut the capsicum into small pieces.

Take a kadai and season with jeera add the cut onions and saute nicely.

Add the washed methi leaves and stir fry along with the onion.

Stir and cook the methi leaves for some time.

Make a semi dry paste of the ginger garlic and add and mix nicely.

Add salt ,haldi powder and all the masala powders and mix nicely.

Now add the washed mushrooms and the capsicum pieces and mix withe masalas and cook.

When they get cooked well add the 2 Tblsps of yogurt (curd) and mix nicely.

Now cook for another 5 minutes.

Garnish with coriander leaves.

The mushroom /methi leaves/capsicum is ready to be had with phulkas or parathas.