Cut onion, bell pepper, tomato lengthwise into 1 inch pieces.
Heat oil in a pan and add cumin seeds, when it changes color, add onion, ginger and garlic. Stir and sauté till onion turns transparent, not brown.
Add bell pepper. Stir for 3 minutes in medium heat.
Add mushrooms, tomato and chilis. Stir, cover and cook in medium heat for 6-7 minutes or until mushroom is almost cooked (80%). While cooking, mushroom leaves water, so it will be enough to cook the mushrooms.
Add salt, black pepper powder, cinnamon powder, soya sauce, vinegar, tomato sauce and water. Stir well for 5-6 minutes or until mushrooms are done.
Remove heat and garnish with spring onion, coriander leaves, sesame seeds and a few drops of lemon juice.
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