Mushrooms are always a great comfort and handy ingredient, that are easy to clean, gets cooked in a jiffy, tastes awesome and is so versatile, that you can use it for making soups, sides, appetizers, curries, rice varieties etc. Today's recipe is a spicy masala or dry curry prepared with button mushrooms which goes well as sides for all kinds of Indian breads, Rice varieties and can also be used as filling for mushroom dosa, breads and wraps. This is a masala that I prepare very often whenever I get fresh mushrooms, its easy and needs just the normally available ingredients from the kitchen pantry. I serve it as sides for chapatis and dosas and its spicy enough to make you run and fetch a glass of water, so adjust the addition of red chilli powder according to your preference. The small chunky and succulent pieces of mushroom gets mixed up well with the spicy masala and tastes great. Try it out when you get really fresh mushrooms, I mean really fresh! Do not purchase mushrooms that have black dots on it or ones that doesn't seem fresh, choose white colored button mushrooms and use it the same day do not store it for days it can turn poisonous. And in case you want to store them for a few days don't wrap them in plastic bags, instead use perforated bags (bags with holes on it) or use bags made of cloth to allow air circulation, without air circulation it can easily spoil. But keep in mind not to store mushrooms for more than two days they start to decompose and turn poisonous, when you cook them can cause food poisoning, this is totally not advisable. So purchase them for immediate use and discard if you have stored it longer. Now lets move on to the recipe.
INGREDIENTSServes 2 to 3 people
Total Preparation Time - 15 minutes
- Button mushroom - 200 grams
- Big onion - 2
- Tomato - 2
- Green chillies - 1
- Ginger - 1 inch long piece
- Garlic - 2 pods
- Curry leaves - Few
- Coriander leaves - Few
- Red chilli powder - 2 spoons
- Sugar - 1/4 spoon
- Salt - As per taste
- Cumin seeds - Few
- Fennel seeds - Few
- Oil - 5 spoons
- Wash mushrooms well in running water and scrape off all the dust particles and black dots on it. Chop into smaller cubes and set aside.
- Peel and crush ginger and garlic and set aside.
- Add tomatoes to a blender and make a smooth paste out of it. Chop onions and set aside.
- Now take a pan and place on flame. Add oil and after it heats up add fennel seeds, cumin seeds, curry leaves and saute for a minute.
- Then add green chillies, chopped onions, little salt and saute well until it turns translucent and cooked.
- Add the tomato paste, 100 ml of water and mix well, then add red chilli powder and cook on low flame until the raw smell leaves and the tomato paste gets cooked well.
- Now add the chopped mushrooms and mix well.
- Cook on medium flame. Mushrooms will let out water content so do not add water now.
- Then add some coriander leaves, sugar and mix well.
- Remove from flame when the water content reduces and Serve!
TIP 1: I have chopped mushrooms into very smaller pieces so that it gets mixed up well with the masala but if you wish you can chop them into larger pieces for chunkier bites.
TIP 2: You can also add a pinch of garam masala if you want some extra flavor, but even without addition its so good.
TIP 3: See that the tomato paste gets cooked well or else the raw smell will ruin the recipe. It will take some time for the tomato paste to get cooked well.