Piquant Oyster Mushroom Curry With Bamboo Shoots And Bell Peppers

• 3 Tablespoons Oil
• 3/4 teaspoons Cumin Seeds
• 1 cup Onion, Chopped
• 6 cloves Garlic Cloves (big Ones), Chopped
• 1 whole Bell Peppers (orange, Green, Red And Yellow-cut Into Long Strips)
• 3 whole Chinese Plum Tomatoes, Vertically Halved
• 1-1/2 teaspoon Salt
• 2 Tablespoons Thick Tomato Paste
• 1 teaspoon Cumin Powder
• 2 cups Korean Baby Oyster Mushrooms
• 1/2 teaspoons Sugar
• 8 pieces Pickled Chili Bamboo Shoots, Cut Into Long Strips
• 2 Tablespoons Maggi Chili-Garlic Sauce
• 1 cup Water

1. Heat the skillet and add oil. Let it smoke. Add the cumin seeds and wait for them to change their colour to light brown. Now add the chopped onions and the garlic. Saute for 5 minutes. Add the bell peppers and continue to saute for 5 more minutes. Now add the plum tomatoes, sprinkle a little water, add the salt and cover the lid, the flame being low. Open the lid after 10 minutes; add the thick tomato paste and mix well. Add the cumin powder now. Sprinkle some water again and increase the flame to medium. Cook for 5 minutes and then add the baby oyster mushrooms and the sugar. Add the chilli bamboo shoots and the chilli-garlic sauce. Mix well. Add the water and let the contents boil till a saucy consistency is reached, which takes nearly 10 minutes more. Serve with fried rice or rice vermicelli.

oil, cumin seeds, onion, garlic, bell peppers, tomatoes, salt, tomato paste, cumin, korean, sugar, shoots, maggi chiligarlic, water

Taken from tastykitchen.com/recipes/sidedishes/piquant-oyster-mushroom-curry-with-bamboo-shoots-and-bell-peppers/ (may not work)