A simple and tasty curry!I think a mushroom curry cannot be more simple than this one. I learned this recipe from Chef Mallika Badrinath. It comes out well every time I cook it. It goes well with sambar, rasa, curd rice, rotis etc.
Preparation Time. 10 minutes
Cook Time. 10 minutes
Recipe Category. Side dish
Recipe Cuisine. Indian
Mushrooms – 1 cup
Finely chopped onion – 2 tablespoons
Finely chopped tomato – 3 tablespoons
Chopped green chillies – 4 nos. (I used only two)
Mustard seeds (Kadugu) – 1/4 teaspoon
Cumin seeds (Seeragam) – 1/4 teaspoon
Salt – as desired
Oil – as desired
Note. The ingredients shown will vary with the original quantity.
1. Wash mushrooms well and cut each mushroom into two to four pieces. In a frying pan, heat oil. Add mustard seeds. When mustard seeds crack, add cumin seeds. When cumin seeds turn golden color, add green chillies. Fry for a minute. Add onion and fry until they become golden brown. Then, add tomato and fry well until the tomato pieces are mashed well.
2. Now, add mushrooms and sprinkle water. Stir well. When the mushroom has cooked and turned to a thick gravy, add salt. Stir once.
Now, the Mushroom Curry is ready!!!