By Devi Poojari
September 26, 2023
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A healthy and umami-rich mushroom recipe to enjoy with rotis or with parotta, this spicy and peppery snack is a quick-fix recipe to enjoy making on weekdays.
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1 packet mushrooms, sliced 2 tablespoons freshly ground black pepper 1 small onion, sliced 1 tomato, diced 3 cloves garlic, minced 1 tablespoon minced ginger 1 teaspoon fennel seeds 7-8 curry leaves 3 green chillies, sliced ½ teaspoon turmeric powder Salt, to taste 1 tablespoon ghee
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Heat the ghee in a pan and allow the fennel seeds and curry leaves to splutter.
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Add the minced ginger and garlic and cook until aromatic, before adding the sliced onions.
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Cook for 3-4 minutes on a high flame before adding the turmeric powder and stirring well.
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Add the diced tomato and continue to mix well for a couple of minutes.
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Season with salt and pepper, before adding the mushrooms to cook for 6-7 minutes, until the moisture evaporates.
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Add the green chillies on top and serve hot with parottas or as it is.
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