Hubby adores mushroom and if the mushroom based dish is spicy he loves it even more. I got a fresh batch of mushrooms from the local market and prepared this stir-fry for him. Yes, just for him. Its way to spicy for me. If you are like me then this dish can be prepared with a little less heat by reducing the quantity of chilli powder.
1. Button Mushroom – 300grams
2. Tomato - 1, chopped
3. Onion - 1 finely chopped
4. Garlic - 3 cloves, finely chopped
5. Ginger - 1" piece, grated
6. Chilli powder – 2 teaspoons [This is really spicy, reduce it to your taste]
7. Mustard - 1/2 a teaspoon
8. Jeera/cumin seeds - 1/2 a teaspoon
9. Oil - 2 teaspoons
10. Salt to taste
11. Spring onion greens, chopped to garnish
Now follow this
1. Clean and chop the mushroom. They will shrink while cooking so chop them into bite sized pieces.
2. Heat oil in a pan and when put in the mustard and jeera.
3. When they splutter, add onion, garlic and ginger
4. Sauté till the onion is soft and add the tomato
5. Add the chilli powder after a few minutes and cook till the tomato is mushy.
6. Add salt and the mushroom pieces
7. Stir well to mix. [The mixture will not coat all the pieces fully.]
8. Cover for and cook for 2-3 minutes on low flame.
9. Remove the lid and stir well
10. Mushroom will give out moisture while cooking, else sprinkle a little water and stir well to coat the masala.
11. Cook uncovered in low flame, stirring often till the mushroom is cooked [you can check this by trying to cut a piece of mushroom with the ladle u are using to sauté the dish. If the mushroom is springy have to cook it for some more time].
Serve with rice / Roti garnished with spring onion greens.
Hubby likes the dish a little moist, but if you like a dry curry cook the mushroom on high flame in the last step but don’t forget to stir often else the mushroom will burn.
Labels: Dry Veg Curries, Goodies from veggies, Mushroom, Vegan varieties