Serves: 2
Prep Time:10 minutes
Cook Time: 25 minutes

By Anuraag Srikanth

Ingredients

• 300g White Oyster Mushrooms (torn into bite-sized pieces)

• 3 tbsp Coconut Oil

• 1 Onion, finely chopped

• 1 Tomato, finely chopped

• 1 tbsp of ginger, finely chopped

• 2 tsp Ginger-Garlic Paste

• 1 sprig Curry Leaves

• 2 green chillies, slit

• 4 Dried Red Chilies ( we used Ramanad Chilli)

• 1 tsp Mustard Seeds

• 1 tsp Fennel Seeds (Sombu)

• ½ tsp Turmeric Powder

• 1½ tsp Red Chili Powder

• 1 tsp Coriander Powder

• 1 tsp Curry Powder

• 1 tbsp Roasted Fennel + Pepper Powder (freshly ground for best flavor)

• Salt to taste

• 1 tsp Lemon Juice

• Fresh Coriander Leaves (for garnish)
  
  
  

Instructions:

1. Dry roast mushrooms in a pan without oil for 5 minutes until moisture evaporates and it turns golden brown. Set aside.
2. Heat oil in a pan, splutter mustard seeds, then add fennel seeds, dried red chilies, and curry leaves.
3. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and ginger and fry until fragrant. 
   
   
   
   
   
4. Add chopped tomatoes and cook until soft. Mix in turmeric, red chili powder, coriander powder, and curry powder.

5. Saute well, cook until oil rises to surface add some water and cook for couple of mins.
   
   
   
   
   
   

6. Toss in roasted mushrooms and stir-fry on medium-high heat for 5-7 minutes until well-coated with masala.

7. Sprinkle freshly ground fennel-pepper powder, mix well, and cook for 2 more minutes.

8. Finish with a squeeze of lemon juice and garnish with coriander leaves.

   
   
   

   Serving Suggestions:

   Best paired with parotta, dosa, neer dosa, rasam rice, or jeera rice.