MASALA MUSHROOM

Let's go back..... may be 20 to 30 years..... Mushroom was not known in my hometown..... do not know if  other states had or not. Whatever the source may be it was considered to be unhealthy, poisonous. The fish loving BONGS refused to think beyond freshest of fish, vegetables, sweets when it came to food. The scenario has changed a bit I would say..... Cities where there are supermarkets made us believe it is something worth eating..... Like my own people, this ignorant self came to know about its nutritive value after landing in Singapore. We quite enjoy it, in soups, curries, salads. Though my visiting guests from India still have reservations about it. This particular dish is actually the brain child of a dear colleague, Anindita di. I loved it when she treated us with it . Ever since I prepare it quite often.

INGREDIENTS :

Sliced Mushroom : 250-300 gm
Chopped Tomato : 1 small tea cup
Shredded Coconut : 4 table spoon.
Red Chilli Powder : 1 tsp
Cumin powder : 1 tsp
Coriander powder  : 1 tsp

Red Chilli Powder : 1 tsp
Garlic Paste : 1 tsp
Ginger Paste : 1 tsp

Onion Paste : 1 tbsp
Green Peas : Optional
Bay leaf : 1
Cumin Seed : 2 pinches
Turmeric powder : 1/2 tsp
Salt : As per taste

Oil : 2 tbsp

PROCEDURE :

Paste shredded coconut! To it, add the spice powder & pastes.

Wash mushrooms, marinate with salt, turmeric.

Heat oil in wok. Temper with bay leaf, whole cumin. Add the spice mixture, chopped tomato. Stir cook for 10-12 minutes!

Add mushroom, green peas, keep stirring. Let everything incorporate well.

Add green peas if using. We need not add water because mushrooms would release water. Cover cook until water dries up. 

Add slitted green chillies 2-3 minutes before switching off gas stove. It goes well both with steamed rice / roti.