Sri Lanka Hathu Curried Mushrooms

Clean the mushrooms by wiping them with a damp cloth, then slice them into even 1/4-inch pieces. Set aside.

Dice the onion into small pieces and chop the green bell pepper into roughly 1/2-inch squares, removing the seeds and stem.

Heat the oil in a large skillet or wok over medium-high heat until shimmering, about 1-2 minutes.

Add the diced onion to the hot oil and sauté for 2-3 minutes until softened and fragrant, stirring occasionally.

Stir in the curry powder, turmeric, and chile powder, mixing well to coat the onion and cook for 30 seconds until the spices become fragrant.

Add the sliced mushrooms and bell pepper to the spiced mixture, stirring well to combine.

Cook uncovered for 7-8 minutes, stirring frequently, until the mushrooms release their moisture and become tender.

Season with salt and taste, adjusting the spices and salt as needed for balance. Serve hot as an accompanying curry dish.