Mushrooms and Capsicum

I don't know what the Indian name for this dish is, but it's really yummy! Easy to adapt - if you don't like mushrooms, try potatoes or tofu. If capsicums are too expensive, just add less. If you like multicolours, add more colours - red, green and yellow would be lovely. If you don't like cashews, add a different nut (hazelnuts would be delicious). If you don't like sultanas, leave them out, or add less.

Ingredients:
200g white button mushrooms, cut into quarters
½ green capsicum, cut into pieces (the same size as the mushroom pieces)
½ red capsicum, cut into pieces (the same size as the mushroom pieces)
1 medium onion, very finely diced
2 Tbsp tomato puree
6-8 Tbsp, cooking oil
1 tsp coriander powder
1 tsp cumin powder
½ tsp chilli powder (optional)
1 tsp salt
a handful of cashew pieces
a handful of sultanas

Method:
1. Prepare all ingredients in advance, and put spices on a plate (everything cooks very quickly, so you'll want everything to hand.
2. Heat oil in a pan, add cashews and fry just until they turn golden brown. Remove (leaving oil in the pan) and put aside on a plate.
3. Put mushrooms in oil, and fry for just a couple of minutes. Remove, and put with cashews.
4. Put capsicum in oil, and fry for just a couple of minutes. Remove, and put with other cooked ingredients.
5. Add onion to oil, and fry until golden brown. Add tomato puree and fry for 20 seconds.
6. Add coriander, cumin and chilli powders, and salt. Add cashews, mushrooms, capsicum and sultanas.
7. Mix and fry for 2 minutes until the water dries.

Serve hot with chapati or naan, or with round buns fried with butter.