Another quick, easy and mouth-watering recipe i.e. mushroom roast, this recipe I have made it couple of times and every time its hit with my family. First time had made it as accompaniment with coconut rice. Today first time have prepared it as an accompaniment for Chapati. This is recipe has been adapted from vazhayila.com, this was almost around 5 to 6 years back.
- 250 gms Mushroom Chopped mushrooms into quarters
- 1 Onion Chopped into thin slices
- 2 Tomatoes Finely Diced
- 1 tsp Ginger Garlic paste
- 1 tsp Coriander Powder
- 2 tsp Chilli powder
- 2 Sprigs Curry Leaves
- Salt to taste
- Oil for frying
In a hard-bottomed pan heat the oil and one the oil is hot put the curry leaves and the onion let them fry for a minute or two.
When the onion starts to caramelize put the ginger garlic paste and sauté it further, now put the tomatoes and further sauté till the tomatoes are done.
Put the dry masala powders and fry it, here sprinkle water and fry so that the masalas do not burn.
After the dry masalas are cooked then stir in the chopped mushrooms and sauté it for a while in high heat. As mushroom tends to leave water when its cooked, cooking in high heat evaporates the excess water fast so the dish does not become soggy.
Transfer it to bowl and garnish with coriander leaves and serve with rice / chapati / phulka.