MUSHROOM MASAAL VARUVAL
Mushrooms are the high protein substitute for Vegans. There are so many versions in cooking of mushrooms. This is one of the variation which is a very quick method and tastes yummy as well. This dish can be eaten as side dish to Idli, Dosai, chappathies, Lime rice, Tomato rice, Carrot or Beetroot rice or even as starter.
Button mushroom 250 gms quartered.
Shallots one cup chopped
Capsicum one chopped (kuda milagai)
Curry leaves finely chopped 1 cup
Coriander leves chopped 1cup
Ginger and garlic grated finely 1 tablespoon
Hybrid tomato chopped 1
Fennel seeds 1 spoon
Mustard seeds 1 spoon
Shakthi chicken masala 2
Turmeric powder one spoon
Chilly powder half spoon
Karam masala powder
Salt as required
Cooking oil one tablespoon
Heat the oil in a skillet.
Add mustard seeds.
Allow to splutter
Add fennel seeds.
Add onions, curryleaves, capsicum bits together.
Wait a while for getting onions golden brown and translucent.
Add ginger and garlic grates.
Let the flame in medium.
Add turmeric, shakthi chiken masala powder, red chilly powder.
Add tomato pieces.
Add washed Mushroom bits.
Don't add water.
The water content and the water content absorbed by the washed mushrooms.
Close the lid for two minutes.
Mushrooms will be cooked very fast.
The water will be absorbed entirely.
Add coriander leaves.
If you want more spicy, You can add roasted coarse powder of pepper at this final stage (optional).
Delicious Side dish for any main dish is ready to serve.
Do try and enjoy...