Onion: 1 big
Koosa/white Zucchini: 1
Curry leaves: few
Coconut Oil: 3tbsp + 2tbsp
Ginger Garlic paste: 1tbsp
Coriander powder: 1 ½ tbsp.
Chilli Powder: 1tsp
Turmeric powder: ¾ tsp
Garam Masala: 1tsp
Green Chiili: 2
Coriander leaves: needed
Method Of Preparation
Wash and chop mushroom, capsicum, zucchini, tomato and onion.
In a pan add the chopped veggies.
Add 3tbsp coconut oil, few curry leaves, ginger garlic paste and salt.
Mix this well with hand.
Now add coriander powder, chilli powder, and turmeric powder and garam masala.
Again mix well with hand.
Sprinkle some water to it. Don’t add more water as water will be produced from mushroom while cooking.
Keep on flame and close with a lid.
Lower the flame after few minutes.
When the vegetables get cooked and gravy becomes thick or somewhat dry switch off the flame and add 2tbsp coconut oil, few curry leaves and chopped green chilli, coriander leaves.
Serve hot with Chappathi