Mushroom Fry

I love mushrooms and it’s my next favourite thing after paneer. I like using spongy ingredients to soak the flavours and give the curry the zing. Usually when we add a whole bunch of things in a pot it is very difficult to single out every single spice. I like working with an ingredient that sponges up the flavours and each ingredient is easily discernible, which is why I like working with mushrooms and paneer.

Of the many mushroom recipes that I have tried this one by far is the easiest and goes well with rotis and rice. Plus the fact that there is a bit of coconut in it gives it that coastal flavor.

Ingredients:

1 pack mushroom

1 tsp fennel seeds

2 onions

1 sprig of curry leaves

Grated coconut

1 tbsp oil

Salt

To marinate the mushrooms:  

               

½ cup thick curd

1tsp ginger-garlic paste

½ tsp chilli powder

1tsp coriander powder

1 tsp cumin powder

Method:

1. Clean and chop the mushrooms lengthwise.
2. In a big bowl add the curd and other ingredients listed under “to marinate” and mix well. Add the mushrooms in this paste and let it sit for 30 to 45 minutes.
3. Dry roast the fennel seeds and make a coarse powder.
4. Chop onions lengthwise and set aside.
5. In a pan heat oil, add fennel powder and curry leaves, sauté for a bit and then add onions and fry till slightly pink.
6. Add marinated mushrooms and cook with lid on, on medium flame for 7-9minutes.
7. Add salt, check for water in pan. If there is excess slightly increase the flame.
8. Once the gravy starts leaving the sides add grated coconut, mix well and let it cook for 3 minutes.
9. Switch off and the let the pan stay on the heat so any residual water gets evaporated.
10. Serve with rice or rotis.

Notes:

1. I love curry leaves so I add about 3 to 5 sprigs.
2. If you don’t like coconut too much you can add just 1 tablespoon and if you love coconut you can add on generously.
3. You can reduce the quantity of onion to 1, but I like the combination of mushrooms and onion so I add 2.
4. Don’t overcook the mushrooms and if you have used regular curd then it’s okay if there is gravy and it isn’t too dry.