This recipe is for a simple and quick dish, when you don’t feel like spending hours in the kitchen. Even though it can be made in minutes, the taste is not compromised, and it goes perfectly with any meal.
It has many flavors and textures bursting in each bite, making it an addictive mushroom appetizer. Sometimes, when we eat out at our favorite restaurant its tough to decide which appetizer to order since there are so many favorites. My daughter is very sure of what she wants to order and one of them will surely be a chilli mushroom. Does it happen with you too? 🙂
Preparation Time: 10 mins, Cook Time: 15 mins, Serves: 6
INGREDIENTS
- 1 lb, Oyster Mushroom
- 2 -3 Medium Size Tomatoes, sliced
- 1 Large Onion, sliced
- 4 Pods Garlic, Chopped
- 2-3 Green Chillies, Sliced
- 1 tsp Cumin seeds
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- 2 tsp Fenugreek seeds
- 1/4 tsp Schewan Pepper (Timmur powder)
- Salt as per taste
- 4 tsp Mustad/Vegitable Oil
METHOD
Clean the mushroom and shred them into pieces.
Heat 1 tsb oil in a pan.
Add the cumin seeds and the sliced garlic and red chilies. Add slices of tomatoes and Stir fry for about 2 minutes.
Make paste of baked tomato, chilli and garlic by using a hand glender.
Heat 2 tbs oil in a pan. Add the shredded mushroom and mix well. Mushrooms should be cooked on high heat so that it does not lose a lot of water. Stir fry on high heat for about 2-3 mins.
Add salt, coriander powder, cumin powder and fry for another minute, so that the spices mix well. Mushrooms should never be overcooked.
Put the cooked mushroom in a bowl. Add the paste of tomato, garlic and chilli, sliced onion and turmeric on top of the cooked mushroom.
Heat a pan with 2 tbs oil and fry 1 tbs Fenugreek seeds until it becomes brown.
Switch off the heat.
Pour the hot oil on top of the cooked musroom.
Mix in the Timmur/Schewan Pepper and serve hot with beaten/flattened rice (Chiura). Enjoy … Happy Cooking
