Time taken for preparation: 20 min
Ingredients:
1 cup mushrooms
1 onion
1 green chilly
1 teaspoon ginger garlic paste
3 - 4 curry leaves
1 teaspoon mustard seeds
1 tomato
1/4 teaspoon turmeric powder
1/2 teaspoon chilly powder
1/2 teaspoon pepper powder
1/2 teaspoon garam masala
Salt
1 teaspoon oil
Coriander leaves for garnishing.
Prepping time:15 min
Prepping:
Step 1: Cut onion into small dices.
Step 2: Cut green chilly into small round shapes. Crush them using mortar and pestle or with the back of your blunt knife.
Step 3: Cut 1 small tomato into small dices.
Step 4: Clean mushrooms and cut them into small dices.
Cleaning and Cutting Mushrooms:
- First wash them nicely and slowly peel away the dirt layer.
- Cut into small dices. There is a black hair like area on the mushrooms. I usually strip them off from the big sized mushrooms.
Step 5: Make sure you have the ginger garlic paste and the spices needed ready at your side.
Now we can start cooking the mushroom roast.
Method of preparing:
Step 1: Tempering
Heat oil in a non stick pan. When the oil becomes hot, add mustard seeds.
When it crackles, add onions and saute them till they are brown. This takes around 7 - 10 minutes on medium heat.
Step 2:
Add crushed green chillies and curry leaves and saute for a minute.
Step 3:
Add ginger garlic paste and saute for another 2 minutes.
Step 4:
Add tomatoes and mushrooms and mix well.
Step 5:
Once the tomatoes are mushy, lower the heat and add turmeric powder, chilly powder, pepper powder, garam masala and salt. Mix well.
Step 6:
Close lid of the pan and cook for 2 minutes. Then add little water and cover and cook for 5 minutes. Taste and switch off if mushrooms are cooked. Otherwise cook for another 5 minutes. Add coriander leaves on the top for garnishing.
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