Mushroom and Bell Pepper Roast

 Mushrooms are edible fungi. Mushrooms are a good source of lean protein with no cholesterol and no fat content. They are full of B Vitamins (like Niacin, riboflavin), minerals (like Selenium, Copper, potassium etc.), amino acids, antibiotics and antioxidants. Most importantly, it's a natural source of Vitamin D for your body.
Some heath benefits Mushroom provides to us :

• Helps lower cholesterol levels
• Reduces blood pressure
• Boosts immune system
• Improves bone health
• Stimulates absorption of Iron
• Helps loose weight
• Prevents breast and prostate cancer
• Protects diabetics from infections

I try to add mushrooms in every way possible. Mushrooms are one such vegetable, that don't need too much of preperation or spices to add in. I am going to share one such recipe, which I prepare frequently as a side dish which needs not more than 15 minutes to prepare and it tastes heavenly. Here are some more recipes I cook with mushrooms like Mushroom-capsicum Masala, Dhingri Dolma(dry mushroom-paneer masala), Shiitake Mushroom Fried Rice, etc.

Mushroom-Bell Pepper Roast : 
A spicy side dish with just a few indian spices added to make it a delightful dish which can be accompanied with any combination of Indian side dishes. It tastes great with rice, pulao or paratha.
You can also omit the bell pepper and can alone cook with mushrooms. White button mushrooms are the best for this recipe but any kind of edible mushrooms will taste great.

You need :
Button Mushroom : 250 gms.
Green bell pepper/capsicum : 1, big
Ginger paste : 1tsp.
Garlic paste : 1 tsp.
Turmeric powder : 1 tsp.
Red chilli powder : 1-2 tsp.
Garam masala Powder : 1 tsp. + a pinch
Tomato ketchup/puree : 1 tblsp.
Besan/gram flour : 1 tblsp. 
Yoghurt/dahi/beaten curd : 1 tblps.
Salt to taste
Sugar : 1 tsp.
Oil : 1 tblsp.
Fresh Coriander leaves for garnishing

How To :

• Clean the white button mushrooms very well under running water. Drain and pat dry. Then cut them into halves. Cut bell pepper into long and thin slices. 
• Heat oil in a pan, when hot add bell pepper and saute for 1-2 minutes, then add mushrooms, immediately mushrooms will release some water, keep sauteing and let the water dry up by its own. Lower the flame to low, then season with a pinch of salt, turmeric, red chilli and 1 tsp. garam masala powder.
• Mix all the spices well with vegetables, the add tomato ketchup or tomato puree in it and saute it for 2 minutes. Then sprinkle besan/gram flour and mix well.
• While keeping the flame on low, add beaten curd into the pan and mix well. Add sugar and season with salt to taste. Saute for 4-5 minutes or till mixture becomes dry and spices coat mushrooms and bell peppers well. 
• Remove from heat, sprinkle a pinch of garam masala on top and serve garnishing the dish with some chopped fresh coriander leaves.