Andhra Mushroom Curry
INGREDIENTS
1 pound - Button Mushroom
1- Big Onion
1 - Big Tomato
1/4tsp gingergarlic paste
1/4 tsp - Chilli Powder
a/4 tsp black pepper powder
1/4 tsp - Coriander Powder
1/4 tsp - Jeera[cumin seeds]
1/4 tsp garam masala.
2 tbsp oil
Salt to taste
METHOD
1.Cut the mushroom in 4 long pieces if they are small (if big 6 pieces).
2.Do not make small slices because mushroom shrinks during cooking.
3.Cut onions and tomotoes finely.
4.Take a non-stick pan,Put the oil.
5.Once hot, put the onions & cumin seeds.
6.Fry till oil seperates.
7.Then add gingergarlic paste and fry for 1 min.
8.Put the tomatoes and fry till they become soft (never put tamarind)
9.Then add chilly powder& pepper powder.
10.Fry for some time.Add the cut mushroom.
11.Never put water in this receipe, as mushrooms give out their water & by boiling off this excess water we lose the nutrients.
12.It is best to add salt towards the end of cooking mushrooms to minimise the water released by them.
13.Also mushrooms release more water when cooked covered so,cooking mushrooms uncovered retains their texture & colour.
14.Cook mushroom in its own juices till they're reduced but not completely dry.
15.Then put some salt and garam masala.Cook uncovered for about 3 mins.
16.Just before the dish is done,sprinkle cilantro leaves.
17.Remove in a dish and serve with rice/chapatis.
