Mushroom chukka fry (Serves 4)

Mushrooms one 16 oz packet
Red onions 1 big, chopped
Tomatoes 1 big, chopped
Green chilly 2 nos, slit
Ginger garlic paste 1 TBSP
Red chilly powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Cumin powder ¼ tsp
Garam masala 1 TBSP
Salt as needed
Oil 2 tsp

Phase II

Butter 1 tsp
Whole garlic 2 pods
Whole black pepper 1 tsp
Cumin seeds ½ tsp
Curry leaves a handful

Preparation

Heat oil in a deep pan at medium heat and add the garam masala powder. Fry this for a minute and add the chopped onions along with salt. Sauté it until onions are translucent and then add ginger garlic paste, green chilly, turmeric powder, red chilly powder, coriander powder and cumin powder. Sauté this along with onions until the raw smell goes off. Next throw in the chopped tomatoes and sauté until oil separates. Now add the mushrooms and incorporate well with the masala. Add little water if needed and cook covered for about 10-15 minutes. Remove from flame and keep aside.

Meanwhile crush the garlic pods, peppercorns and cumin seeds using a mortar and pestle.

Heat a wide mouth pan at medium high heat and melt the butter. Add the crushed garlic pepper mixture and sauté for 2-3 minutes. Now reduce flame to medium and add the mushroom masala and curry leaves to the pan and cook this until the mushroom masala becomes dry. Switch off flame and serve with rotis or any kind of flavored rice.

Recipe courtesy: Slightly adapted from www.vahrevah.com

Cheers!!!
Suji