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!
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