Mushroom Masala

Ingredients


Mushroom - 1 pack (cut to bite - size pieces)
Ginger - 2 (1 inch piece)
Garlic - 6 pods (large)
Oil - 3 sp
Mustard + Urad dhal - 1/4 sp
Cinnamon - 1 (1 inch piece)
Cardomom - 2
Cloves - 5
Bay leaf - 1
Curry leaves - 10 nos.
Big onion - 1 (medium)
Tomato - 1
Turmeric powder - 1/4 sp
Red chilli powder - 3/4 sp
Coriander powder - 3/4 sp
Cumin powder - 1/2 sp
Salt - To taste

Method

1. Cut mushroom just before cooking (else mushroom will turn brown. )Wash mushroom well and keep aside.
2. In a blender / mixie, grind the ginger & garlic to a fine paste.
3. In a large pan, add oil.
4. Add mustard, urad dhal and whole garam masala (cinnamon, cardomom, cloves & bay leaf).
5. When they splutter, add onion, curry leaves and deep fry at a medium heat.
6. Add tomatoes and fry them till mushy and oil starts separating out.
7. Add the blend ginger garlic paste and fry for another 2 min.
8. Add turmeric powder, red chilli powder, coriander powder, cumin (jeera) powder and salt and fry for a minute.
9. Add the chopped mushroom w/o any water. Mix throughly.
10. Mushroom oozes out lots of water which is sufficient to cook the contents.
11. Allow the contents to simmer to get a dry consistency.
12. Serve as a side.
13. Can be taken with dosa / chappati in its gravy consistency.