• Oil – 1 Tbsp
  • Mustard Seeds – 1/2 tsp
  • Curry Leaves – 1 sprig
  • Onion – 1/2 medium, chopped
  • Salt – to taste
  • Mushrooms – 8 oz, chopped
  • Bell Pepper – 1/2 medium, chopped
  • Black Pepper – to taste
  • Cilantro – 5 to 6 sprigs, chopped


Heat Oil in a large flat skillet. Add Mustard Seeds and allow them to pop.

Add Curry Leaves and Onions. Mix.Sprinkle little Salt to help onions cook faster and cook until onions are translucent (2-3 minutes).

Add Mushrooms and lightly salt. Cook until moisture from mushrooms evaporates.

Add Bell Pepper and Cilantro, stir and cook for 1 minutes. Switch off stove. Serve as a topping for toasted bread.

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