Ingredients:
Mushrooms – 1/2 kg, washed well, halved
Mustard Oil – 4 tbsp
Asafoetida – 1 pinch
Fenugreek Seeds – 1/2 tsp
Jimmu, Optional – 1/2 tsp
Garlic – 2 tsp, peeled, crushed
Onion – 1, medium, thinly sliced
Turmeric Powder – 1/2 tsp
Salt to taste
Yoghurt – 1/2 cup
Timmur – 1/2 tsp, ground
Coriander Powder – 1 tsp
Cumin Seed Powder – 1/2 tsp
Red Chilli Powder – 1 tsp
Ginger Paste – 1 tsp
Tomatoes – 2, medium, chopped
Green Coriander – 1 tbsp, chopped
Method:
1. Heat oil till it starts smoking.
2. Lower the flame, temper with asafoetida, fenugreek seeds and jimmu.
3. Add the garlic and cook till it browns.
4. Add the onion and cook further till the onion browns.
5. Add the mushrooms and cook over a high flame for a minute.
6. Mix in the turmeric powder, salt, yoghurt, all the powdered ingredients and ginger paste.
7. When the liquid gets absorbed, add the tomatoes and cook over a medium flame till the oil separates.
8. Garnish with green coriander and serve.
