Welcome to show me the curry dot com.

I'm hippel I'm a ninja.

And today we're gonna show you how to make mushroom on toes on one of those people who does not like sweet stuff in the morning meeting.

So I gotta have something, you know, savory, salty to get me going.

So this is a perfect quick stir fry mushrooms with onions and bell peppers.

Just put on a toast and just have it all on.

The best part, I think, is you can make it in advance and keep it in the fridge.

So you're not working in the morning.

You can see a better Yes s.

So let's get started on this recipe.

I have a pan heating up right now with one tablespoon of oil, and I'm gonna saute our onions.

And while he's doing that, I'm gonna get other things packed up.

I have green chilies over here.

Is your hotel.

I think so, too.

The oil.

I'm gonna add half a teaspoon of mustard seed.

He the Mr Caesar popping in Goa or curry leaves.

Add in half of a medium onion, chopped and the green she goes chiles also already we hear there.

Chop legal screen chilies to taste.

As always, we're gonna go just a little bit of salt to help these onions cook faster.

Here have mushrooms about a down's packet of mushrooms that they've chopped, finding so bill cubes and you're gonna come to pick up the onions the same size, cutting the mushrooms the same size.

Anybody also got a build up of the same size, and we'll cook these onions for just about two or three minutes until their translucent.

Yeah, like you mentioned, it's a very quick stir fry, so you don't have to, like, stand around and cook for very long.

You want that crunch, you want to be able to see what it is.

And that's the reason why we have not added any turmeric and how lead with and not a whole lot of spices and the onions are translucent again.

This is eight ounces of chopped mushrooms, and again we're gonna mix, and we're gonna keep sauteing this.

Wait here.

I'm Gatting, Copperbelt people and approximately the same size as the mushrooms.

You know, I really love bell peppers in this recipe because the texture of the mushrooms and the onions tend to be a little bit soft, and the bell peppers just really add a nice little crunch to it.

All right, let's bring a little bit of salt just enough of the mushrooms and continue to cook already.

Last thing.

I'm gonna cut it some cilantro, so that's been washed.

Just qualify Straits to taste, and I'm just gonna chop them up.

Finally, once you add the salt to this, make sure you can notice that a lot of the moisture is coming out and you want that to happen.

Warned it all to dry up.

So one of the things you'll notice is we have a nice large pan and a nice flat pan.

It's really important when you're cooking mushrooms, not to overcrowd them, because they'll sit in a puddle of liquid, and it takes forever to cook about to dry it up.

This way, with all the surface area and the heat evenly distributed here, it tends to dry up a lot lot faster.

Okay, the mushrooms have dried up really nice can add half of a trump bell pepper and about five or six sprigs of cilantro, chopped and well seasoned.

This with some black pepper to taste.

Finally, we're gonna cook this for just one more minute and switch off the stove.

I can adjust your salt puts up the stove.

It's ready to serve beautiful.

Super easy.

And you know what?

It tastes great hot, but it tastes wonderful.

Cold?

I love it.

Hey, even even right out of the fridge, you just have some nice warm toast on the bottom and put that in there.

Yeah.

Yeah.

So enjoyed with a glass of orange juice are a mil of glass of milk.

Either way is fine and join us again in another episode.