Mushrooms cooked and sauteed in ginger garlic, pepper, and spices. A healthy and tasty side-dish. Goes well with rice, roti, and any Indian breads. Check out Mushroom masala curry, for mushroom curry preparation.
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- Clean the mushrooms by rubbing the dirt off with a brush or rinsing them quickly under running water. Do not soak them in water for long as they tend to become soggy. Slice it into uniform thin slices.
- Cut onion and capsicum into thin slices. Heat oil in a flat pan. Choose your pan so that mushrooms should not be overcrowded. Add onion, curry leaves and salt. Saute for 2-3 minutes.
- Then, add capsicum. Saute it well until onion turns light brownish color.
- Crush garlic and ginger well, or make it a paste. Add ginger garlic and saute well.
- Add turmeric powder, chili powder, pepper powder, coriander powder, and garam masala. Add oil as needed to fry the masala.
- Add mushrooms into the pan. Sprinkle salt. Mix it with the masala. Mushrooms have a ton of water in them, which seeps out while cooking. Keep the flame in medium high heat. Don't cover the pan. Stir it every 2 minutes. Otherwise, masala might get burnt.
- Make sure that water has evaporated. Taste the mushrooms and add more salt if desired. Add chopped coriander leaves. Add 2 or more teaspoons of oil and stir it continuously. I like to saute it for another 5-10 minutes.
- You can make it further dry by sauteeing it for another 5 minutes or so in medium flame. Garnish with chopped coriander leaves. Enjoy with Rice, Roti or any Indian bread 🙂