Earlier I have shared with you a recipe with Mushroom, called ‘Kadai Mushroom’. However, I had tried the dry mushroom even before that. In fact Dry mushroom was my first stint ever with mushroom. It is such a simple dish that you need just a pinch of cumin seed as for the spices. Even if you are not a great fan of mushroom and do not make it often, you will love this preparation. This happened with me and the mushroom curry is a nice addition to my kitty of vegetarian foods.
Ingredients to serve 4 :
- Button mushroom – 250 gm. (cut into thin slices)
- Onion – 2 (finely chopped)
- Bell pepper or capsicum – ½ (chopped)
- Tomato – ½ (chopped)
- Fresh coriander leaves – 2-3 tbspoon (finely chopped)
- Green chilli – 2 (chopped)
- Minced ginger – 1 teaspoon
- Cumin seed – ½ teaspoon
- Salt and sugar (optional) to taste
- Cooking oil – 2 tbspoon
Heat oil in a frying pan or kadai over medium flame.
Add cumin seeds and let it splutter.
Add chopped onion followed by adding little salt and fry till onion gets translucent.
Add ginger, green chilli and bell pepper, fry for 1-2 minutes.
Add tomato and cook till it gets soft.
Add mushroom and salt, cook till it starts releasing water.
Then add little bit sugar, mix well and cover the pan. Let the mushroom cook over low flame.
As the vegetable gets cooked and all water dries out, put the gas off.
Sprinkle over coriander leaves and again cover the pan for couple of minutes.
Serve with plain rice or roti.