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Friday, 16 September 2011

Kadai Mushroom

Mushrooms: ½ kg
Oil: 3-4 tsp
Dry red chillies: 8-10
Finely chopped onion: ½ cup
Ginger-garlic paste: 7-8 tsp
Garam masala: 2-3 tsp
Kasoori methi: 1 tsp
Tomatoes: ¼ kg
Salt: To taste
Coriander seeds: 2 tsp
Black peppercorns: 1-2 tsp
Slit green chillies: 5-6
Chopped coriander leaves: 2-3 tsp

Boil tomatoes in water, peel the skin, deseed and chop them. Wash mushrooms and cut each of them into quarter. Dry roast coriander seeds and crush them coarsely. 

Heat oil in a pan and add dry red chillies, onion, ginger-garlic paste and sauté well. Add garam masala, kasoori methi and tomatoes and cook till oil separates. Add mushroom pieces carefully and toss well till the mushrooms are coated well. Add salt, coriander powder, pepper corns, green chillies and sauté. Cook for 4-5 minutes, stirring occasionally. Garnish with coriander leaves and serve hot.

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