Piquant oyster mushroom curry with bamboo shoots and bell pepper

Ingredients

• Bell peppers (orange, green, red and yellow—cut into long strips): 1 each
• Korean baby oyster mushrooms: 2 cups
• Pickled chilli bamboo shoots, cut into long strips: 8
• Onion, chopped: 1 cup
• Garlic cloves (big ones), chopped: 6
• Cumin seeds: ¾ tsp
• Cumin powder: 1 tsp
• Maggi chilli-garlic sauce: 2 tbsp
• Thick tomato paste: 2 tbsp
• Chinese plum tomatoes, vertically halved: 3
• Salt: 1½ tsp
• Sugar: ½ tsp
• Water: 1 cup
• Oil: 3 tbsp

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Preparation

• 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. Sauté for 5 min. Add the bell peppers and continue to sauté for 5 more min. 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 min, 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 min 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 min more. Serve with fried rice or rice vermicelli.