Mushroom masala - 2

 This dish was made on the fly and it came out real good with phulkas.

Ingredients
Mushrooms 2 cups cubed to bite size pieces.
Onion 1 big chopped fine
Chilli powder 1 tsp
Garam masala powder to taste
Pepper powder 1/4 tsp
Turmeric powder 1/4 tsp
Coconut milk powder 1/2 tsp ( this helps to balance the sharp taste of the masalas)
Cilantro to garnish
Oil 1 tbsp
Salt to taste

Method

1. Boil 2 cups of water with some salt. Once boiling, drop the mushrooms in them. Switch off heat and keep covered for 10-15 mins. By this, the mushrooms get cooked and release the water content. After some 20 mins of mushrooms soaking, drain them and keep. You can use the left over water for soup/broth or whatever.
2. In a pan heat oil. Add the onions and saute them till soft. Once the onions are done, add the mushrooms and give a good mix.
3. Add all the masalas(Chilli powder, garam masala, pepper powder, turmeric powder). Add salt to taste. Sprinkle some water and stir well till the mushrooms are caramerlised.
4. Add a bit of coconut milk powder if you find the dish too sharp to taste. Mix well.
5. Garnish with chopped cilantro.

Serve hot with chapiti and some simple dal.

Mushroom masala

We like mushrooms. Mushroom sandwich, mushroom subji, mushroom pulao and so on.
I should mention that showmethecurry.com, had shown a good way to precook mushrooms since its a little dicey to add them and cook like other veggies.
This is one way I do mushroom subji. Goes well with chapati.

Ingredients
Mushrooms 2 cups, washed well and chopped to bite size pieces.
Water 2 cups.
Salt to taste.
Onion 1 big chopped
Tomatoes 2 big chopped
Green chillies 2 chopped
Chilli powder 1 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Ginger garlic paste 1 tsp
Coriander leaves for garnishing
Jeera seeds for seasoning.
Oil 1 tsp

Method

1. Boil the water with a bit of salt. Once its boiling, add the mushrooms, switch off the heat and cover. Keep aside for atleast 10 mins.
2. Heat oil in a kadai. Add jeera seeds. Once they splutter, add onions, green chillies and fry till onions are transparent.
3. Add tomatoes, all the powders, ginger garlic paste and fry till oil separates.
4. Drain the water from the mushrooms. Add the mushrooms to the masala and cook again. You can add the water from blanched mushrooms if you need a bit of gravy. Simmer for 5 mins.
5. Dress with coriander leaves.

Serve hot with phulkas.

Note
If you have tried cooking mushrooms before, you will know that they keep sweating water when salt is added and refuse to get cooked. Dunking them in salted boiling water takes away all this water and helps them to cook. You can use this water in other dishes. Courtesy showmethecurry.com