Ingredients vegetarian 2 servings

• 250 g mushrooms
• 1 med size capsicum
• 2 med size onions (sliced)
• 1 tsp coriander and cumin seeds
• 2-3 green chillies (cut into halves)
• 2 bay leaves (tej patta)
• 8-10 curry leaves
• 1 tbsp ginger and garlic (finely chopped)
• 2-3 whole red chilli
• 1/2 tsp red chilli powder
  
• 1/2 tsp garam masala
• 1/2 tsp lemon juice
• 1 tbsp schezwan sauce
• 1/2 tsp black pepper powder
• salt to taste
• 1 tbsp coriander leaves finely chopped

Directions

1. Wash mushrooms and cut into 2 halves.
2. Wash and cut capsicum into cubes.
3. Heat 2 tbsp iol in a pan/kadhai, add coriander seeds,cumin seeds bay leaf,whole red chilli, ginger-garlic and curry leaves saute till it becomes golden in color.
4. Now add onions and saute till golden brown.
5. Add mushrooms, capsicum, red chilli powder, lemon juice, garam masala,salt and schezwan sauce.
6. Mix well and cover it for 5 min (lower flame), till they become tender.
7. Now open the lid, as mushrooms leaves some water so and  for more 5-7 min(fast flame),till it becomes dry.
8. Now add black pepper.
9. Garnish with coriander leaves.
10. Serve hot with rotis
11. (Instead of oil u can also add butter to it.)

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