Tangy Zucchini-Mushroom

This is a recipe tried long back. As I am busy with something so I am not able to post regularly. Hope to meet my readers (if there's any!) soon.

Beetroot 1
Zucchini 1
Chilly 1
Mushroom 2
Salt
Milk 3tbsp
Onion seeds 1/2tsp
Sambar onion 3
garlic 3 cloves
tangy chilly paste 1/4 tsp (see Tips)

Recipe:
1. Heat oil in a pan. Add onion seeds, followed by chopped garlic & onion.

2. After frying for 2mins on medium heat, when onion becomes soft, add the beetroot, zucchini & fry for 2mins. Add the mushrooms. Sauté.

3. Add salt & chilly. Mix properly. Cover & cook for 4mins.

4. Add 2cups water in the tangy chilly paste (see Tips). Add this in the pan. Now cover & cook on low heat untill the beetroot is soft.

5. Now uncover, add milk & cook on medium heat.

6. When the liquid completely dries off, turn off the heat. Serve hot.

Tips:

To make tangy chilly paste:
4 Indian Gooseberry
10-12 Green Chilly
1 tbsp Garlic paste
2 tbsp Ginger paste

Boil the Indian Gooseberry, deseeded. Blend together berry, chilly, ginger & garlic. Add 1 tbsp oil, salt, turmeric powder & mix.