Spicy Baby Bella Mushrooms

Flavours of coriander and ginger predominate this dish with a gentle underlying taste of whole spices. This is not a 'daily tiffin' dish but one that can grace a formal occasion! :-)

This dish will also work well with different spice combinations.

Ingredients

2 Cups quartered brown baby bella  mushrooms

1 Cup finely chopped red onions

3 tbsps diced tomatoes

1/4 tsp black pepper corns coarsely crushed

1 tsp coriander seeds coarsely crushed

less than 1/4 tsp cumin seeds/jeera/jeerakam

less than1/4 tsp fennel seeds/saunf/perunjeerakam

1, 1 inch sliver of Indian Cinnamon,

2 cloves

3 small green cardamoms, crushed

1 inch piece of ginger, finely chopped

2 large cloves of garlic

1/4 tsp turmeric powder

1/2 tsp of chilli powder [use according to your heat level]
Pinch of black Cumin/ Shahjeera

Salt

Oil

Method

Heat about 3 tbsps of oil  and saute the onions, garlic and ginger until soft,

Add the tomatoes and fry until the moisture evaporates,

Add all the spices and  fry for a couple of minutes,

Take the onion-tomato-spice paste with a slotted spoon, draining back the oil into the pan,

Grind to a smooth paste without water, keep aside.

In the same pan, fry the quartered mushrooms, without salt, giving ample space so that they are coated evenly with the oil.

Fry them on medium high heat for10-12 minutes until they start turning color,

Add the ground paste and mix well so that the mushrooms are evenly coated.

[at this stage you can decide whether to want a  'curry' or a fairly 'dry' dish with clinging sauce. If so, wash out the mixer bowl with 1/4 cup of water and add it to the ground paste.]

Increase the heat and fry the mushrooms until the ground paste starts turning a darker brown color.
Add salt and mix well,

Sprinkle  a pinch of lightly roasted black cumin seeds on the top,

Turn the heat down and cover tightly with foil,

Cook on low heat for 20 minutes.

Garnish with finely chopped coriander.