When I see fresh mushrooms in the vegetable aisles anywhere, my hands automatically reach out and i grab not one, but two bags of them. A few days ago i was making a weekend dinner, and we had guests over and so i was wanting to quickly add another dish to the pulav, raitha & bottle gourd kurma spread i was serving. i decided, something on the lines of mushroon do piyaza would be good, with a dash of spice.
This was possibly the best mushroom dish i have made. It was done in no time and was the first to disappear from the table. the addition of kerala egg roast masala made all the difference. This will be good as a side for rotis / chapathis too.
Easy Mushroom Masala (makes 3 -4 servings)
200 gms button (or any other variety) mushrooms, washed, dried and cut into bite sizedpieces
2 cups sliced red onion
1 large tomato chopped
2 green chillies, slit lengthwise
10-12 curry leaves
1 teaspoon ginger garlic paste
2 tablespoons chopped fresh coriander
salt to taste
1/2 teaspoon red chilly powder
1 tablespoon egg roast masala from a packet (substitute with 1/2 teaspoon garam masala +11/2 teaspoon corianger powder)
a pinch of turmeric
1/2 teaspoon whole jeera/ cumin seeds
1 tablespoon oil
1/4 cup water
in a pan, heat the oil and splutter the cumin seeds / jeera. add the slit chillies, curry leaves and onions and saute till the onions turn golden, stirring frequently to ensure they are evenly cooked. Add the ginger garlic paste and cook till the raw smell leaves the pan, add the tomatoes and cook for 1-2 minutes covered, till the tomatoes are soft. add the red chilly powder, egg roast masala and turmeric and saute the masalas for a minute. Add the mushrooms and mix well, stir fry for a minute, add the water and salt cover and cook for 5 minutes, till the mushrooms are cooked. remove the lid, dry the water till the gravy has no runny water, but is moist. garnish with coriander leaves. remove from heat. Serve hot with rice or rotis.