Monday, December 22, 2008

Mushroom Curry

Serving size: about 4

whole mushrooms: 16oz pack. Chop or slice the mushrooms
onion: 1 medium size chopped fine
tomato:1 medium size chopped fine
green chillies: 3 chopped fine
ginger garlic paste: 1 tsp
oil: 1 tbsp
cilantro leaves for garnishing
salt to taste

mustard seeds: 1/4 tbsp
cumin seeds: 1/4 tbsp
curry leaves: 1 sprig
turmeric powder: 1 pinch

1) Add oil to the pan and after it gets heated, add mustard,cumin, turmeric and curry leaves
2) After mustard seeds and curry leaves splutter, add chopped onions. Fry the onions until they becomes transparent
3) Add ginger garlic paste and fry for about 3 minutes
4) Now add tomatoes and green chillies. Cook until tomatoes become soft.
5) Add sliced mushrooms and salt. Mix everything and cook on a medium to low flame for about 8-10 minutes. If the curry is not hot enough for you, you can sprinkle from black pepper powder.

Your mushroom curry is ready, garnish it with cilantro leaves and serve it with white rice or rotis