Recipe Ingredient
- 450g grey/white oyster mushroom, shred them if they are large. (Ideally look for the medium sized ones which are available in the hypermarkets.)
- 2 tomatoes, diced
- 2 onions, diced
- 5 cloves garlic, bruised and skinned
- 2 cm ginger, finely pounded
- 1/2 tsp turmeric powder
- 1 tsp cumin
- 1 tsp fennel
- 1 tsp crushed pepper ( optional)
- 1 green/red chilli or dried red chilli, cut as desired
- 1 stick cinnamon
- 2 star anise
- 5 cardamoms(Lightly bruised to release aroma.)
- 1 sprig curry leaf
- oil/salt
Instructions
- First rule for beginners: Work with low flame
- Heat oil and add cinnamon, star anise, cloves and cardamoms.
- Next, add onions, ginger and garlic, curry leaves and stir till onions are soft and translucent.
- Add the whole spice, turmeric powder and crushed pepper. Mix the masala and gently roast the dry masala, while adding a handful of mushrooms till all mushrooms are in the pan.
- Add salt as required and the mushrooms will start sweating. When the mushrooms are well coated with the masala, add the tomatoes and chilli.
- Cook gently over medium heat stirring occasionally till mushrooms are done. Remove from heat. Garnish as desired.
- (If gravy is required, add about 1/2 cup of water and you would get a thick sauce)
