Ingredients (Serves 3)
1. Mushroom – 250 gm, quartered
2. Coconut oil – 2.5 – 3 tbsp
3. Fennel seeds – 1/4 tsp
4. Coconut tidbits / thenga kothu – 3 tbsp
5. Shallots – 5, thinly sliced
Onion – 1 cup, thinly sliced and halved
Ginger – 1.5 tsp, thinly sliced
Garlic – 1.5 tsp thinly sliced
Green chilly – 1, diagonally sliced
Curry leaves – 1 sprig
6. Crushed chili flakes – 3/4 tsp
Fresh ground pepper powder – 3/4 – 1 tsp or as required
7. Garam masala powder – 1/8 tsp
8. Lemon juice – 1 tsp
9. Salt – To taste
Method
1. Heat coconut oil in a kadai / pan over medium-high heat. Splutter fennel seeds and add coconut tidbits. Stir for a few seconds and add shallots and onion. Cook till onion turns transparent. Add ginger, garlic, green chilly and curry leaves. Saute until onion turns light golden. Add crushed chilly flakes and fry for a few seconds. Add mushroom pieces and salt. Cook for 4 – 5 minutes. Add pepper powder and garam masala powder. Mix well. Stir-fry for a few minutes till slightly roasted. Switch off. Add a tsp of lemon juice. Serve with rice / chapathi.
Hey Maya: Fresh from cooking a mushroom dish, I was drawn to your recipe. Compared with the one I finished, this one looks truly promising. When does one add the garam masala? And, could I put in some turmeric, as well — just looking for your opinion with this. Thanks, Dido.
Hi Dido,
Sorry for the delay in replying. Please add garam masala powder along with pepper powder once the dish is almost done.. and you can also add a pinch of turmeric powder, if you prefer.
There is nothing written in instructions about when to add Garam masala. When is Garam masala added? Which brand of garam masala has the Kerala spices/taste?
i have mentioned it in the method. I use homemade garam masala