OYSTER MUSHROOM PEAS CURRY - MICROFUNGI - THE MUSHROOM EXPERT

OYSTER MUSHROOM PEAS CURRY -

AUTHOR :Sweta Chakraborty
CATEGORY :Vegetarian
COURSE :CurriesCUISINE :Asian
TECHNIQUE :Saute
DIFFICULTY :Medium
SERVINGS :Serves 4

INGREDIENTS -
 350 gm - Oyster Mushrooms
 2 - Onions (medium sized), chopped into smaller pieces
1 - Tomato (big sized), chopped into smaller pieces
2 tsp - yogurt/curd
1 tsp - ginger-garlic paste
1 tsp - coriander powder
1 tsp - cumin powder
1 - Potato (medium sized), chopped into medium pieces
20 gm - Green peas
1/2 tsp - Turmeric powder
1 tsp - Red Chilli powder
Salt as per taste

METHOD

Boil water in a container and dip the oyster mushrooms into it.
Keep for about 4 minutes and drain the water.

This will help soften mushrooms and remove any dirt/germs retained inside.

Let the mushrooms dry in open air.

Marinate them with ginger-garlic paste, salt and turmeric powder for about 10 minutes.

Heat oil in a container and add the vegetables (onions, tomatoes, potatoes) to it.

Stir till the vegetables become soft.

Add coriander powder, cumin powder, red chilli powder and curd.

Then add the marinated oyster mushrooms.

Mix well with the help of a spatula till the mixture gets an even texture.

You may add half a cup of water to it so that the mixture gets a thick gravy consistency.

Cook for 5 minutes till the mixture gets a nice reddish brown colour and then switch off the gas.

You may garnish it with slit green chillies and fresh coriander leaves.

Serve with chapattis, rice, fried rice or naan.