Mushroom capsicum pepper gravy
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Mushroom capsicum pepper gravy

An Indian Chinese dish that's great with sticky white rice.

Parvathy Jayakrishnan

Ingredients

3-serving
  1. 15 Cloves Garlic chopped
  2. 1 inch ginger piece sliced
  3. 1 Onion chopped
  4. 2 packs button mushrooms
  5. 1 Capsicum cut into squares
  6. 2 Tablespoons Black pepper powder
  7. 2 Tablespoons Sunflower oil sesame oil /
  8. 1 Tablespoon Cornflour

Method

15 mins
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    Heat oil in a pan and wait till it becomes very hot; till smoke rises. Mix the corn flour with twice the amount of water and keep aside.

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    Put in the ginger, garlic and onions and sauté till they brown.

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    Add the mushrooms and pepper and sauté for 3-4 minutes. Make sure the fire is on high and you keep sautéing else the water from the mushrooms will start to flow out making it very watery.

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    Add in the capsicum and corn flour mix and sauté for a minute till the corn flour thickens.

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    Switch off and serve hot with sticky rice.

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