Quick Mushroom and Capsicum Stir Fry

by Tarla Dalal

A tongue-tickling stir-fry zestfully flavoured with Tabasco sauce! A tempering of cumin seeds and flavourful additions like onions, green chillies and garlic impart a wonderful taste to the Quick Mushroom and Capsicum Stir-Fry.

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A tongue-tickling stir-fry zestfully flavoured with Tabasco sauce! A tempering of cumin seeds and flavourful additions like onions, green chillies and garlic impart a wonderful taste to the Quick Mushroom and Capsicum Stir-Fry, while milk and plain flour help to bind the veggies and the sauce together so that you get a full experience of this pungent dish in every mouthful. Ensure you serve this stir-fry immediately on preparation as the flavours and textures tend to dim over time.

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Quick Mushroom and Capsicum Stir Fry recipe - How to make Quick Mushroom and Capsicum Stir Fry

Tags

Preparation Time: 15 mins Cooking Time: 7 mins Total Time: 22 mins 3Makes 3 servings
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Ingredients

2 cups sliced mushrooms (khumbh)
1 cup capsicum cubes
1 tbsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup sliced onions
1 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1/4 cup milk
1/2 tsp plain flour (maida)
1/4 tsp tabasco sauce
salt and freshly ground black pepper (kalimirch) to taste

Method

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the onions, garlic, green chillies and sauté on a medium flame for 1 minute.
Add the mushrooms, capsicum and salt and sauté on a high flame for 3 minutes.
Add the milk, plain flour, tabasco, little salt and pepper, mix well and cook on a high flame for 2 minutes, while stirring continuously.
Serve immediately.

Nutrient values per serving

Energy	93 cal
Protein	2.4 g
Carbohydrates	6.4 g
Fiber	1.6 g
Fat	6.4 g
Cholesterol	0 mg
Vitamin A	265.4 mcg
Vitamin B1	0.3 mg
Vitamin B2	0.2 mg
Vitamin B3	1.9 mg
Vitamin C	64.9 mg
Folic Acid	10.6 mcg
Calcium	46.5 mg
Iron	0.9 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	5.3 mg
Potassium	186.4 mg
Zinc	0.4 mg