This mushroom fry is my recent try.I experimented this recipe with prawns and it came out super good so slightly tweaked the recipe and tried it with mushrooms and we all loved it, this goes well with rice / rotis.This is a dry mushroom fry, it is sure better than deep fry versions...now don't underestimate the flavour is so good which blends well with mushrooms.
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 ;)
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
Preparation Time:15 minutes | Cooking Time : 20 mins | Serves:2
Recipe Category: Sidedish | Recipe Cuisine: Indian
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:
Thick Curd - 1/4 cupGinger Garlic Paste - 1 heaped tsp
Red Chilli Powder - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala Powder - 1 tsp
Roasted Jeera Powder - 1 tsp
Method:
- 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.
My Notes:
- 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.
