Mushroom roast

 Link to video

Ingredients

Mushroom, 1 packet (250 g)

Oil, 2 tbs

Cumin seeds, 1/2 tsp

Onion, medium 1no (120 g)

Tomato, 1 no (100g)

Green chili, 2 no’s 

Ginger garlic (finely chopped), 1/2 tbs each.

Spices

Turmeric powder,1/2 tsp

Chili powder, 1 tsp

Coriander powder, 1 ½ tsp

Pepper powder, 1/2 tsp

Garam masala, 1/2 tsp

Cumin powder, ¼ tsp

Water, ½ cup

Sugar, ½ tsp

Curry leaves, a few

Preparations:

Wash and cut the mushrooms, and set them aside.

1. Heat oil in a pan and add cumin seeds.
2. Add onions and sauté for three minutes.
3. Add ginger, garlic, and curry leaves, and sauté until the onions turn light brown.
4. Add tomatoes and green chilies, and sauté until the tomatoes are slightly cooked.
5. Add spices and stir continuously until the oil starts to separate.
6. Add the mushrooms and sauté until the masala coats the mushrooms.
7. Close the pan and cook the mushrooms for 4 to 5 minutes over medium-low flame, stirring occasionally.
8. Add ½ cup of water and cook again until the water evaporates.
9. Add sugar before the water completely evaporates. Adjust the consistency as desired; it shouldn't be very dry.
10. The mushroom roast is ready.
11. Enjoy the dish with chapati, rice, bread, or appam.

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