After all the heavy duty festive hogging I think its time to detox the body. It helps that mushrooms have zero calories in them so its all the more reason to make them often provided you are not allergic to them. Mushrooms by far are my most, most, most favourite among veggies. I cannot help grabbing a pack whenever I see a good clean bunch of mushrooms at the supermarket. Most times I like to add them to a pasta or noodle dish or to soups. Great addition I must say.
This time, I decided to make a side dish to eat with chapathis. I totally love having chapathis for dinner. Its a great way to have a light meal in the evening, but then its important for me to have them with something decent enough. Mushrooms are hence a great accompaniment. I adapted this recipe from a book named 'Indian,100 Everyday Recipes'.
When in Mangalore we used to hardly see any mushrooms sold at the market. Most were available only during the monsoon as they grow rapidly after thunder and lightening take center stage. 'God-Godo Almbe' (thunder mushrooms) is a popular preparation which I have only heard about - need to try my hand at it soon. For now, do enjoy this simple & quick mushroom masala.
Prep time: 10 mins | Cook time: 15 mins | Serves 2-3
- 500 grams button mushrooms
- 2 small onions finely chopped
- 2 green chillies deseeded and finely chopped (adjust to taste)
- 1 tablespoon garlic paste
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 3/4th teaspoon red chilli powder (adjust to taste)
- 2 tablespoons tomato puree
- 2 tablespoons oil
- Salt to taste
- Chopped dill or coriander leaves to garnish
1. Clean the mushrooms well and cut into thick slices
2. Heat the oil in a pan and fry the onions till pale, don't let them brown. Add the garlic paste and sauté for half a minute
3. Add the cumin, coriander and red chilli powders, reduce the heat and fry for a minute.
4. Put in the sliced mushrooms, the tomato puree and salt to taste. Stir everything gently till the masala coats all the mushrooms.
5. Sprinkle about 2-3 tablespoons of water, cover the pan and let it cook for 6-7 minutes or till tender.
6. Garnish with chopped dill or coriander leaves and serve hot with chapathis, rice or plain parathas