For The Brown Rice

1 1/2 cups brown rice

3 tbsp chopped lemon grass (hare chai ki patti)

1/4 cup thinly sliced spring onions

1/4 cup thinly sliced capsicum

1 tsp finely chopped green chillies

1 tsp dry red chilli flakes (paprika)

1 tsp olive oil

1/4 tsp salt

For The Saut?ed Mushrooms

4 cups mushrooms (khumb) , chopped into quaters

1/2 cup sliced spring onions whites

2 tsp chopped garlic (lehsun)

1/4 cup thinly sliced yellow capsicum

1/4 cup thinly sliced capsicum

1/4 cup thinly sliced red capsicum

1/2 tbsp lemon juice

1 tsp cornflour dissolved in 1 tablespoon

2 tbsp chopped coriander (dhania)

1 tsp oil

1/4 tsp salt

To Be Ground Into A Smooth Paste

3 whole dry Kashmiri red chilli , soaked

2 tsp galangal (thai ginger)

1 tsp sugar

2 tbsp water

For The Garnish

2 tbsp finely chopped spring onions for the garnish