South Indian Spicy Mushroom Curry
INGREDIENTS
2 1/2 tsp fennel seeds
1/2 tsp cinnamon
3 cloves
1 Tbsp vegetable oil
1 onion, thinly sliced
1 tomato, coarsely diced
2 garlic cloves, pressed
1 tsp ginger, grated
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 lb button mushrooms
1/4 cup water
salt to taste
chopped cilantro, to garnish
METHOD
1.Grind cinnamon, fennel seeds & clove to fine powder.Set aside.
2.Heat oil in a large skillet over medium heat, then add the cinnamon mixture.
3.Stir and cook one minute.
4.Add onion, and cook and stir until golden brown.
5.Add tomato, garlic and ginger, and continue to fry until the tomato softens and releases its juices.
6.Add pepper, cayenne pepper, and turmeric.
7.Mix well. Add mushrooms, water and salt.
8.Stir to combine well. Reduce heat, cover and simmer until the mushrooms are cooked through.
9.Once mushrooms are cooked, remove the lid, increase heat to medium-high, and cook and stir until most of the water evaporates, and a thick gravy is formed.
10.Garnish with chopped cilantro. Serve with rice.
