Mushroom Dry Curry

Mushrooms are literally excellent packets of nutrition.... and I usually have them atleast twice a week as they are a great weight loss food.. which are incredibly tasty... the rarest of combinations you could find.... In addition it is loaded with abundant disease fighting properties and is an excellent source of potassium which lowers blood pressure and reduces the risk of stroke..... all such things kept apart, they are very very tasty....

and it can even be the only reason for me loving these white buttons....

Today I just wanted to try out a very simple dry curry to go along with rasam..... 

You will need.....

White button mushroom - 1/2 kg

Onion - 1/2 (finely chopped)

Ginger garlic paste - 1 tsp

Mutton Masala powder - 2 tsp

Cinnamon - 1 inch piece

Clove - 2

Salt - to taste

Oil - 2 tsp

Get going..........

Heat a kadai with oil and temper it with cinnamon and clove. Add the onions and saute for a min. Now add the ginger garlic paste and saute until the raw smell vanishes. Add in the mushrooms along with the required salt and mutton masala powder. Saute it for a min. Keep the kadai closed for 3 mins. Mushroom by itself will let out water and get cooked in that. When you feel the mushrooms are almost cooked, open the kadai and stir until the water dries out completely. This might just take a few minutes. Switch off the stove and add the pepper. You can garnish with coriander leaves and a tsp of lemon juice for an extra flavour.

Enjoy it with hot steaming rice and rasam or even roti!!!!!!!!!!!!!!!!!!!!!!

To be noted:
- If you do not have mutton masala powder, you can replace it with any chicken masala or even with 1/2 tsp 
   red chilli powder, 1 tsp coriander powder and 1/2 tsp garam masala.
- Remember that mushrooms get cooked very quickly. Don't cook them for a very long time. Keep the 
   kadai closed only for a very few mins or even keep just stiring them until cooked.