|Serves||Preparation time||Cooking Time|
|3 People||10-15 Minutes||
- 250g button mushrooms quartered
- 1 large onion finely chopped
- 2 juicy tomatoes cut into smaller pieces
- Mustard, jeera, curry leaves to temper
- 3 tsp oil
- 1 pinch turmeric powder
- 1 pinch asafoetida
- 1tsp chilli powder
- 1 tsp dhania powder
- 1/2 tsp garam masala
- 2 dry red chillies
- Salt to taste
- 1/4 cup water
Wash and clean the mushrooms thoroughly.
Cut the cleaned mushrooms into 4 pieces.
Temper the mustard, jeera, curry leaves, asafoetida and dry red chillies.
Add to this chopped onions and saute till the colour of the onions changes.
Add tomatoes and saute for 2 more minutes.
Next, add the mushrooms to the mixture and follow it by turmeric, chilli powder, dhania powder, garam masala, salt and mix well. Mushrooms are very watery and hence add very little water.
Close and let the mixture cook. The mushrooms shrink after they’re cooked. Cook with the lid open till all of the water evaporates from the pan.
Garnish with coriander leaves and serve.
|Calories||69 K cal|