Ingredients: (I am assuming that you are making it for just yourself. Quantity would vary as more hoggers join your party)
- Capsicum: 1 piece
- Onion: 1 small piece
- Green Chilly: 1 small
- Button Mushrooms: Five pieces for more.
- Add ons (optional): Peas, carrots, ginger-garlic paste, spring onions and tomatoes.
Wash your vegetables properly, especially the mushrooms.
Cut them up in long pieces. Do not throw away the stem of the mushroom… we are not serving food in a restaurant… 🙂
I am going to rush through the initial part, assuming you must have mastered that stage. Oil in pan, saute onions, add capsicum and green chillies when onions turn pink (thats the drill).
(Above) Add mushrooms to the pan. The peculiar thing about mushrooms is that they lose water when heated. So you don’t have to add water for it to cook, it cooks in its own water.
But maggi needs water to cook 🙂 so Add one and half cups of water and the tastemaker. A little salt will help.
Add maggi — the easiest part.
Cook till its soft and there’s no water left in the pan.
Let a small cube of butter melt on it… and enjoy!