This colorful, yummy and easy-to-make dish comes in handy when you've had a busy day and have no time for grocery shopping or don't want to spend too much time in front of the stove.
Course Main Course, Side Dish, Snack
Cuisine International
Keyword Bell pepper, colored bell pepper, Cumin, Garlic, mushrooms, nigella, stir fry
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
1/2CupMushroomsBaby Bella or White Button variety quartered
1/2CupYellow Bell PeppersThinly sliced long
1/2CupRed Bell PeppersThinly sliced long
1/4TeaspoonHimalayan Pink SaltOr to taste
1/4TeaspoonCumin Powder
1/4TeaspoonCoriander Powder
Instructions
Heat oil in a wok or a thick bottomed pan. On medium heat, splutter mustard seeds, cumin seeds, nigella seeds, and chili pepper. Add garlic and sauté until the garlic turns light brown.
Add onions and fry until they are soft and translucent. Add salt.
Add mushrooms, turn the heat to high and stir fry, stirring every 20-30 seconds, until mushrooms are almost cooked. Add bell peppers and stir fry on high heat for 2-3 minutes until veggies have crisply cooked. Add cumin powder and coriander powder and stir some more until there is no more liquid left in the wok.
Serve with dosa (crepes), use as a stuffing in your tacos or even add it to your cooked pasta!
Notes
Serve with dosa (crepes), roti, use as a stuffing in your tacos or even add it to your cooked pasta!As an accompaniment to mushrooms, you can use any vegetable that can cook, yet stay crispy. Bell peppers (all colors, although I used only yellow and orange), zucchini, yellow squash - all of them will play well with mushrooms.*Use organic ingredients wherever possible