Mushroom fry

 Mushroom fry

    Main Ingredients:



        Edible white mushrooms - 3 cups, cleaned, skin peeled and sliced
        Onions - 2, medium, sliced
        Tomato - 1, medium, chopped
        Green chilis - 2, slit lengthwise
        Ginger garlic paste - 1 tsp
        Crushed black pepper powder - 6- 7 peppercorns
        Turmeric powder - 1/4 tsp
        Red chili powder - 1/2 tsp
        Coriander powder - 1 1/2 tsps
        Saunf powder - 3/4 tsp
        Garam masala powder - 1/4 tsp
        Coconut Milk - 1/4 cup (optional)
        Lemon juice - 1 tsp
        Ghee - 2 tbsps
        Oil - 2 tbsps
        Fresh coriander leaves - 2 tbsps for garnish


        Clean mushrooms of all its dirt, trim the stems and slice them. Place them in salted boiling water for 30 seconds. Strain and pat dry with a clean towel.
        Heat ghee in a cooking vessel and saute the sliced mushrooms for 6-7 mts on low medium flame. Remove from vessel and set aside.
        In the same vessel, add the oil and heat it. Add the sliced onions and saute for 4-5 mts. Add ginger garlic paste and green chilis and saute for 5 more mts till oil separates.
        Add turmeric powder, red chili powder, coriander powder and saunf powder and and mix. Add the chopped tomatoes and saute for 5-6 mts.
        Add the sauteed mushrooms and mix well. Add few tbsps water, coconut milk and salt and mix. Simmer on low medium flame for 10 mts or till there is no moisture and has a semi wet or dry consistency.
        Increase flame and saute for a mt, tossing the contents continuously so that it does not burn.
        Add garam masala powder, freshly crushed pepper corns and lemon juice and mix. Turn off flame.
        Remove to a serving bowl and garnish with fresh coriander leaves. Serve warm with chapati, roti or rice.


        If you do not have coconut milk on hand, add a tbsp of malai or cashew nut paste mixed in little water.
        Vegans can omit ghee and use oil.