MOM's MUSHROOM MASALA

This is for all the fungi enthusiasts! I absolutely love mushrooms because they hold a wonderful bite and so much flavor when cooked. This curry is one of my favorites.











THE VEGGIES

3 diced tomatoes

16 oz of mushrooms of choice


THE SPICES AND TEMPERINGS

1 tsp ginger garlic paste

6 green chilies

1/2 a red onion

1/2 tsp turmeric

1 tsp mustard seeds

1 tsp ural dal or black gram

1 tsp coriander

1 tsp cumin

1 tsp chana dal or split chickpeas

3 dried red chillies

5 curry leaves

1 tsp garam masala


THE GARNISHES

1/2 a bunch of cilantro to garnish

Juice of 1/2 a lemon


METHOD


Heat a saucepan on medium high and add 2 tbsps of a neutral oil. Add the all the spices first and temper for 30 seconds, then add your ginger garlic paste and finally chillies and onions and cook for 2 minutes.


Time for the veggies! Add your fungi of choice to the pan and fry for 5 minutes, then add tomatoes and simmer together for 10 minutes until all the ingredients come together.


Finally, garnish with a good bunch of cilantro and serve with chapati and rice!