Oyster Mushroom Curry

I find North Indian cuisine using mushrooms quite often. But not so in most other parts of the country, though this is changing with increased experimentation with food. Mushroom was not my favouite either due to its rather slimy mouth-feel. But a few years ago, my friend asked me to test a mushroom recipe for her cookbook. And I immediately fell in love with the dish. And, to a large extent, my distaste for mushrooms has disappeared. While I do not often consume mushrooms, I do make it a point to buy and cook it at least once a month. My choice of mushrooms is limited to button mushrooms. Of late, however, I have begun experimenting with other varieties. This dish, using oyster mushrooms, is the result of one such experiment. It did taste really good. This recipe was inspired by Yummy Tummy food blog.

Oyster Mushroom Curry

200 gms oyster mushrooms (or any other variety)
1 onion, chopped fine
2 tomatoes, pureed
1/2 bell pepper, sliced thin
1 cup peas, boiled
1 tbsp ginger-garlic paste
2 tsp chili powder
1 tbsp coriander powder (dhania powder, kothamalli podi)
1 tsp cumin powder (jeera powder, jeeraga podi)
1/2 tsp turmeric powder (haldi, manjal podi)
1 tsp garam masala powder
Unrefined salt to taste
A handful of chopped coriander leaves to garnish
Heat a wok and add the mushrooms and a little water
Cook till the mushrooms are slightly browned
Remove to a plate and set aside
Heat the wok again and add onion and a little water
Cook till the onion is golden in colour
Add the ginger-garlic paste and sauté fir a minute
Add all the spice powders and sauté for a minute more
Add tomatoes and continue to cook till mushy
Add more water
Now add the mushrooms, peas and bell pepper
MIx well
Cook till the mushrooms are done, about 10 minutes on sim
Add in coriander leaves and mix well
Serve hot with steamed red/brown/millet rice or Indian flat breads

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