Make the most of mushrooms

• Wash and clean the mushroom in water. Boil 2 cups of water in a bowl, switch off the flame. Put the mushrooms and cover with lid, drain the water and keep it aside.
• Chop the mushrooms into medium size. Take curd/yogurt in a bowl; soak the mushrooms in the curd/yogurt for about 30 mins.
• Finely chop the onions and tomatoes.
• Heat oil in a kadai. Put the cardamom, cloves and cinnamon, sauté them till the colour changes.
• Put the ginger-garlic paste and curry leaves. Sauté till they turn golden brown colour. 
• Put the onions and fry till they become transparent.
• Put the tomatoes and fry till they become mushy.
• Put in the mushrooms, followed by all the spice powders and salt. Fry them till the raw smell goes off.
• Put the dried methi leaves (kasuri methi) and fry for a minute. Pour in 1 ½ cup of water, let it boil. Cover with the lid and cook until the mushrooms are done.
• Remove the lid and put in medium flame, until the oil separates and floats on the top of the gravy. Garnish with coriander leaves.

• Wash the mushrooms in tap water, soak mushrooms in hot water and cover with lid for 15 mins. Drain the water and Keep it aside.
• Chop the mushrooms into medium size.
• Peel and chop the onions and garlic into fine pieces
• Wash and chop the coriander leaves into fine pieces.
• Peel and chop the potatoes into small pieces.
• Heat oil in a kadai, add in cumin seeds and wait until they crackle.
• Add in the finely chopped onions and garlic, cook until they turn golden brown.
• Add in the coriander leaves, cook until the leaves turn dark green in color.
• Add in the mushrooms and potatoes along with chili powder, turmeric powder, cumin powder and salt. Cook until the raw smell goes off.
• Pour in the white wine or vinegar and cook for few mins, until the raw smell goes off.
• Pour in a cup of water, cover and cook until the potatoes are done.
• Remove the lid, keep in medium flame and wait until the oil separates and floats on the top. Serve hot with chapatti and curd/yogurt. I have accompanied it with chapatti, curd/yogurt and cucumber pieces.

• Heat oil in a pan and add onion and saute till it becomes translucent in about a minute.
• Add green chillies, ginger and garlic, curry leaves and saute till the raw smell of the ginger /garlic leaves.
• Add tomato and cook in medium high flame to allow the water oozes from the tomatoes and evaporates.
• Add the turmeric powder, chilli powder, coriander powder, garam masala mix well and cook for thirty seconds on low flame.
• Add the mushroom and salt; keep the flame on high to dry out till moisture oozes out from the mushroom.
• When the water almost evaporates add the coriander leaves and stir well; switch off the gas.
• Heat dosa pan and grease with few dops of oil; add a big laddle full of dosa batter.
• Spread the batter as a paper thin dosa and add few drops of oil on top of the dosa.
• Keep the mushroom masala on top of the dosa at the centre and allow to cook the dosa till golden colour.
• Fold the dosa and serve hot.

Visit news.dtnext.in to explore our interactive epaper!

Download the DT Next app for more exciting features!

Click here for iOS

Click here for Android