Spice up your menu with this recipe mushroom curry eating. It includes a whallup south Indian flavor, and is an excellent vegetarian and exotic. It is delicious, besides being low in fat and calories.
There are only about 20 calories in five fungi. They are an excellent source of B vitamins, minerals, antioxidants and potassium. They add a delicious body and texture of dishes, and readily absorb the flavors of herbs and spices are cooked in between. Use common white mushrooms or button for this recipe, they are cheap and widely available.
Serve your curry mushrooms in a fluffy bed of basmati rice, which is available in most supermarkets. Other varieties of rice, white rice as usual, can be served with this dish. Rice prepared before you start making the curry may help things go a little smoother when you serve. If you want to serve your flat
bread with curry, or as prathra chapita, but did not have time to make some, consider use flour tortillas instead. Heat for a few seconds on each side in a pan without oil to make them soft and flexible.
Southern Indian curry mushroom
1 pound white mushrooms, cleaned and sliced
1 large onion, white or yellow, chopped
1 tomato, chopped
1 / 3 cup water
2 teaspoons fennel seeds
1 teaspoon cinnamon
1 / 2 c. teaspoon cloves
2 teaspoons ground ginger
1-2 teaspoons garlic powder
1 teaspoon black pepper
1 / 2 teaspoon red pepper flakes
1 / 4 c. tsp turmeric
1 tablespoon curry powder
1-2 teaspoons salt
5 teaspoons of cooking oil
Heat oil over medium heat in a large saucepan, cook with lid. Add the onion and fry until they begin to brown. Add tomatoes and continue to fry for another 7-8 minutes. Add salt and spices, mushrooms and water and mix well. Place the lid on the pot, reduce heat to medium and simmer for 10 minutes or until mushrooms are tender. Uncover and continue cooking over low heat for another 5-7 minutes or until water evaporates.