Mushroom – Leek – Bhaji

Ingredients for 4 servings:

• 350 g mushrooms
• ½ stalk(s) leek or 2-3 spring onion(s)
• ½ red bell pepper(s), cut into strips
• ½ bell pepper(s), green, cut into strips
• 1 pepper, green
• ½ small can of tomatoes
• 1 tbsp yogurt
• 4 garlic cloves
• 2 tsp coriander powder
• ¾ tsp cumin
• ½ tsp cayenne pepper
• ½ tsp turmeric
• some salt
• 3 tbsp parsley, finely chopped
• oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Indian stew

Clean the mushrooms, remove the stems, and halve or quarter the caps. Wash and slice the leeks. Heat oil in a pan. Add cumin seeds and roast for about 30 seconds over medium heat. Stir in the yogurt, garlic, coriander, and the prepared vegetables and mix well. Simmer for 1-2 minutes. Then season with cayenne pepper, turmeric, and salt. Add the diced tomatoes (drain off the juice and add later if necessary) and finely chopped chili peppers to the mixture and simmer the stew uncovered for about 10 minutes. Stir frequently to evaporate some of the liquid. Season to taste and add a little more of the tomato juice, if desired. Stir in the parsley, let the dish simmer for another 1 minute, and then serve with basmati rice.