Mushroom capsicum masala in coconut milk

Had made some hot and sour soup the previous night to remove the heaviness in head due this weather :) A reason to make the soup too and for breakfast I was making idiyappam and when I thought of a side dish to go for it, thought of making use of the half pack of mushroom and half cut capsicum.What better way to utlise it sooner than spoiling it or terribly waiting for its exit from the refrigerator . Hence this curry, was sure yum and dear husband kept praising the curry and we all enjoyed it with idiyappam. Following is the recipe

Mushroom capsicum masala in coconut milk

Mushroom - 200 gms

Capsicum- 1 med size

Onion - 2 med or 1 large one

Tomato - 2 med ones

Ginger - garlic paste  1 tbspn

Green chillies - 2 - 3 no.s

Curry leaves- few strands

Oil - 1 tbspn

Coconut milk - 1/2 cup ( thick milk)

Masalas : Pepper powder, Turmeric powder, Chilli powder, Garam masala powder, Coriander powder - 1/2 tspn each or to you taste buds 

Salt - as reqd

Method

Heat oil in a kadai or a thick bottom pan and saute the onion, ginger and garlic paste and chillies. Add in the tomatoes when the onions turns translucent. Throw in the chopped mushrooms and squarely chopped capsicums. Saute for a while . Add in the masalas. Cover and cook for sometime. Pour in the coconut milk and cook for another five minutes stirring continuously. Garnish with curry leaves and serve hot with Idiyappam :) or rice, rotis