Mittu runs miles away when I say mushrooms, So I make mushrooms mostly in weekdays.The first time I tasted mushroom was at my friends house during christmas, we 3 of us were invited for christmas lunch, it was wide spread with so many varieties of food and mushroom masala was one of the items served. I instantly loved it and from there my relationship with mushroom started and it is still going strong though it slipped many times in between 😉
Mushroom Fry Recipe
Recipe Category: Sidedish | Recipe Cuisine: Indian
Cleaned Mushroom – 3/4 cup chopped
Fennel Seeds – 1 tsp
Grated Coconut – 1 tbsp
Curry Leaves – a small sprig
Big Onion – 1 chopped finely
Oil – 1 tbsp
Salt – to taste
For the marination:
- Clean mushroom and chop them as shown below, you can cut each mushroom into 2-3 slices depends on how big it is.In a mixing bowl add all the ingredients listed under ‘for the marinade’ and give a nice toss so that the masalas are evenly coated.Don’t add water.
- Leave it to marinade for 30mins, mushroom will leave out water just set it aside.Now in a pan dry roast fennel seeds till slightly browned then grind it to a coarse powder.
- In a pan heat oil – add fennel seeds powder and curry leaves saute for a minute.Then add onion and saute till translucent.Then add the marinated mushrooms.Cook in medium flame for few mins.Add required salt.
- Cook till it becomes more thicl by now mushrooms will be cooked.Now add coconut and saute for few mins until it is a thick thokku.
Switch off and serve with rice / phulka.
- Check the detailed cleaning and cutting procedure of mushrooms here.
- This is spicy fry so adjust spice powders if you want to reduce hotness.
- This pairs well with phulka / white pulaos / or even with plain rice.
- Mushrooms cook faster so dont overcook.No need to add water…Mushrooms will leave out water and that’s enough for it to get cooked.
- Don’t add salt while marinating else it will leave out more water.
- Don’t add water while marinating just toss it thats enough.