MUSHROOM FRY

Originally lamb fry, this dish is a vegetarian version using Portabella mushrooms. The spice levels on this one are high – so you may want to tone it down (or kick it up a notch!) based on your target audience.



Whole Garam Masala – Bayleaf-3, cloves-2, Pepper powder– 1/2tsp, cinnamon – ½ inch stick.

Jeera- ½ tsp

Onion – 1 cup chopped

Turmeric

Ginger-garlic paste- 1 Tbsp

Curry leaves – 8-10

Green chillies – fine chopped 4-5

Chopped tomatoes – 1 cup

Portabella mushrooms – Washed, air dried and cut into large chunks

Additional masala (“Indian pesto”) – garlic, cumin, black pepper corns – crushed coarsely with pestle.

Coriander leaves – ½ cup

Dhania powder – ½ tsp

Jeera powder – ½ tsp

Red Chili powder – ½ tsp

Lime Juice



In a heavy pan heat oil. Add the whole garam masala, jeera. Add ginger-garlic paste. Fry. Add onions and fry. Add turmeric, salt. Add curry leaves and green chillies.



Add chopped tomatoes when onions are slightly cooked. Allow tomatoes to cook till mushy.



Now add mushroom chunks. Add water (approx 1 cup), salt. Cover and cook for about 10 mins. Reduce flame.



Make “Indian Pesto”. Crush garlic, cumin, black pepper corns with pestle. In a small pan add a cube of butter. Fry this coarse paste. Add chopped coriander leaves. Now add a little dhania powder, jeera powder and red chili powder.



Now pour this into the cooked mushrooms and let it cook for about 4-5 mins. Squeeze lime juice. Serve hot with rice or rotis.