INGREDIENTS:

200 gms - mushrooms, chopped
1 - small onions chopped
2 - small green chillies chopped
1 - big carrot, diced
1 - large tomato, chopped
1 - egg, beaten
1 tbsp - oil
1/2 tbsp - red chilly powder
1 inch - turmeric
cilantro for garnishing
salt to taste

DIRECTIONS:

Take a frying pan, heat the oil and saute the onions till tender.
Put the green chilly pieces and fry for one more minute.
Put the carrot piece into the pan and cook and cover for about 5 minutes or till the carrot pieces become tender.
Now put the chopped tomato pieces and put two table spoons of water.
Cover and cook for about 3 minutes or till the tomato becomes tender.
Put the salt chilly powder and turmeric and mix well.
Now put the mushroom pieces and cover and cook till the mushroom gets cooked.
Put the beaten egg into the curry and simultaneously mix the curry with a fork so as to mix the egg well into the curry and that there are no big egg pieces.
Simmer the curry till oil gets separated.
Garnish with cilantro.
Serve the carrot mushroom masala hot.

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