A delicious mushroom dish for any occasion!
Clean the mushrooms dry (with a brush), cut the stem ends small, halve the mushrooms.
Clean the leek, rinse thoroughly and cut the white and light green part into 3 mm thin slices.
Rinse, clean and seed the peppers, cut the pods into 1/2 cm wide strips. Remove the seeds from the peppers and chop them finely.
Blanch (scald) the tomatoes, peel and cut into cubes. Peel the garlic and get it ready with a press.
Rinse and dry the coriander greens and finely chop some of the leaves.
Crush the coriander seeds in a mortar. Heat the oil in a wok or possibly a frying pan. Briefly roast the coriander seeds and cumin.
Stir in the leeks, mushrooms, bell pepper strips and the yogurt. Squeeze and add the garlic and cook heartily for 2 to 3 minutes.
While stirring, add turmeric, chili spice and salt, diced tomatoes and chopped peppers, simmer over medium heat for ten minutes.
This should evaporate a lot of mushroom liquid.
To serve, fold in the chopped cilantro leaves and garnish the mushroom pan with whole leaves.
Serve with pita long grain rice or bread.