Ingredients:
Cut ¼ lb of Mushrooms , thinly sliced .
Cut red bell peppers in long thin slices.
Cut one onion , finely chopped.
2 chilis cut into small round
4 spoon oil.
1 cinnamon stick
2 cloves
2 cardamom pods
2 Bay leaves.
½ spoon of Mustard seeds
1 spoon of Black pepper powder.
¼ spoon of fennel seeds
4 curry leaves
1 Onion
2 spoon Ginger Garlic Paste
1 Spoon of Cumin powder
1 spoon of Turmeric powder
1 spoon of Chilli powder
1 Spoon of Coriander powder
1 spoon of Garam Masala
½ cup of Coconut Milk
1 bell pepper
½ inch fresh ginger
Some freshly chopped parsley/cilantro

RECIPE:1. Boil the mushrooms with some salt and pepper in a Pan. Turn it off once the mushroom seems cooked.
2. Pour 2 spoon oil in a Wok.
3. Add 2 cloves, 1 cinnamon stick, 2 cardamom pods, 2 bay leaves, ½ spoon of mustard seeds, ¼ spoon of fennel seeds in the oil and saute it for a minute.
4. Add 4 curry leaves, the Onion and chilis and keep frying until the onions are golden brown.
5. Add two spoons of Ginger Garlic Paste, 1 spoon each of Turmeric, Chill powder, coriander powder, cumin powder, garam masala and keep sautéing until the oil starts coming out of the mixture.
6. Now grind the mixture in a Grinder into a thick paste and pour it back into the Pan, add ½ cup of Coconut Milk into the paste and the Mushrooms.
7. Add some water from the broth left over used to boil the mushrooms and bring the dish to boil.
8. Switch off the stove and Keep it closed for 15 minutes before serving it hot.
9. Garnish with the bell peppers, fresh ginger and parsley/cilantro.
10. Serve Hot.

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