Mushroom Fry

Makes about 2 servings
Masala:
1/4 tsp of red chilly powder
1/4 tsp of turmeric powder
1/4 tsp of any curry masala powder
1/4 tsp of any fry masala powder
1/4 tsp of salt
Mix all of them together and set aside.

Preparation:
Fine grind 3 pearl onions, 2 garlic pods and set aside.
Chop 10 button mushrooms into small pieces and set aside.

Procedure:

• In a hot pan add 4 tsp of oil, when oil is hot enough, season it with 5 cloves, 1 inch cinnamon, a spring of curry leaves, 1/4 tsp of fennel seeds.
• Add the onion paste and fry for few seconds in low flame
• Add the masala powders and stir for few more seconds. The outcome of this easy dish is entirely dependant on how well you saute the masala and how well you DONT burn the same. So do it in low flame.
• Now add the mushrooms and stir until the mushroom is well coated with the masala
• Cover and cook on medium flame for about 6 minutes. You may need to stir them every 2 minutes to prevent charring.
• No need to add water as mushrooms leave a lot of water upon covered cooking.
• Once the mushroom is cooked, add 1/2 tsp of any rice dhall powder, a pinch of Amchur powder, 1/4 tsp of sugar and stir well and cook uncovered for 4 more minutes or until all the water evaporates and mushrooms look yummy as in the picture above.
• You may follow the same procedure to make valakai varuval, potato, yam, caulifower but do not add amchur powder, dhal powder, sugar at the end.
• Serve fresh with any rice, chapathi or roti.

Karthik loves it with ghee rice.