Halloween is over now, Thanksgiving is almost here and Christmas is right around the corner. The nature has started throwing a range of colors on the trees. Shades of green, yellow, orange and red are all over the place. And before you have time to take in everything, leaves have started falling to the ground making the trees bare.
The competent trees in the neighborhood have already shed its leaves. Slowly, a whole bunch of them follow the leader. And within a very short time span, there is a whole lane of trees that are just sticks and branches now.
I am thankful for the ones that are still holding onto their leaves with their lives, making this beautiful display of red and orange and yellow. It makes you feel a little warm amidst the setting cold weather.
All I want to do is have a hot cup of tea, pair it with something spicy, throw a blanket on myself and read. This dish may not be perfect with a cup of tea, but it is great with hot rice or vegetable rice. Food…well, that’s how you get ready for winter at my place ;-).
Read on for the recipe.
BM Theme: Dry side dishes
- 3 cups sliced mushrooms
- one onion, chopped fine
- one small capsicum, diced small
- 1/2 teaspoon chilli powder ( or per taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1 teaspoon ground pepper
- 1 red chilli
- 5-6 curry leaves
- 1/2 teaspoon mustard seeds
- 2 teaspoons oil
- Heat oil. Add the red chilli, curry leaves and the mustard seeds. Wait for the seeds to crackle.
- Add the chopped onion and saute till its pink. Tip in the diced capsicum and let it cook for 2-3 minutes.
- Add the chili powder, coriander powder, garam masala and ground pepper along with salt as needed.Mix well.
- Now add mushrooms and mix gently. Let it cook until soft. Taste test, adjust seasoning according to your taste.
- Take off the heat when the moisture from the mushrooms is all dried up. Serve with roti, fried rice or plain rice.