-250 g button mushrooms, cleaned and sliced
-1 medium onion, finely sliced
-1 tsp ginger-garlic paste
-2 green chilies, slit
-1 tsp coarsely crushed black pepper
-1/2 tsp cumin seeds
-1/2 tsp turmeric powder
-1 tsp coriander powder
-1/2 tsp red chili powder (optional)
-8–10 curry leaves
-2 tbsp oil
-Salt to taste
-Fresh coriander leaves for garnish
-1 tsp lemon juice (optional)
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add curry leaves, green chilies, and sliced onions. Sauté until the onions turn golden.
- Stir in the ginger-garlic paste and cook until the raw smell disappears.
Add turmeric, coriander powder, and red chili powder. Mix well.
- Add the mushrooms and salt. Cook on medium-high heat for 6–8 minutes until the mushrooms release their moisture and it evaporates.
- Sprinkle the crushed black pepper and stir-fry for another 2–3 minutes.
Finish with lemon juice (optional) and garnish with chopped coriander.
Serve hot with Masala chai, Toasted bread,
Roti, Steamed rice
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