INGREDIENTS:
1 cup Mushroom, diced
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
2 tbsp Oil
Salt to taste
¼ tsp Cumin Seeds
¼ tsp Mustard Seeds
2 tbsp Oil
Salt to taste
For Masala
6 Mint Leaves
2 tbsp Coriander Leaves, chopped6 Mint Leaves
1 Onion, chopped
1 Tomato, chopped
3 Green Chilies
5 Cashew nuts
METHOD:
For the masala, add chopped onions, tomatoes, mint leaves, coriander leaves, green chilies, cashewnuts and little water in a mixer and blend to make a fine paste.
Once blended, keep the masala aside.
Heat oil in a pan and add the mushrooms. Sauté till they become tender.
Remove from the heat and keep aside the cooked mushrooms.
In a separate pan, heat oil and add cumin and mustard seeds. When the seeds crackle, add the masala paste. Saute till the oil separates from the masala.
Now, add the cooked mushrooms and salt.
Cover the pan and cook it over low heat for some time.
Serve hot and spicy mushroom curry with rotis.
Once blended, keep the masala aside.
Heat oil in a pan and add the mushrooms. Sauté till they become tender.
Remove from the heat and keep aside the cooked mushrooms.
In a separate pan, heat oil and add cumin and mustard seeds. When the seeds crackle, add the masala paste. Saute till the oil separates from the masala.
Now, add the cooked mushrooms and salt.
Cover the pan and cook it over low heat for some time.
Serve hot and spicy mushroom curry with rotis.
