Mushroom Masala

Mushrooms are my favorite vegetable. They are so versatile, can be used in any kind of cuisine and a great substitute in the recipe that calls for non-veg. Every Saturday, in our weekly grocery shopping Mushrooms and Spinach is a must. Rest all other veggies I keep on rotating but not these. Some how I involve these two almost daily in our diet. This mushroom masala recipe is very simple, easy and quick dish and serves as an escape from dinner confusions. Its healthy and yummy .. Does anyone crave for more ???

Mushrooms are an excellent source of Potassium, antioxidants and are low in calories. They prevents the body from Diabetes, high cholesterol levels, boosts immunity and fights cancer too.  Include them in your diet for better living

Ingredients:
1. 2 cups mushrooms, chopped
2. 2 large onions, sliced thin
3. 1 tomato , chopped small
4. 2 green chilies, chopped
5. 1 tsp salt, turmeric, dry mango powder, red chili powder, coriander powder each
6. 1 tsp black pepper powder  and cumin seeds each
7. Cilantro to garnish
8. Oil for frying

Method: 
1. Heat oil and splutter cumin seeds. Add onions and fry till golden. Here, its important to get the right caramelized texture of onions to get the full flavor of this dish. Fry on medium flame till onions turns brown, keep stirring frequently.

2. Add salt and other spices. Mix well.
3. Add mushrooms and cook covered for 2 minutes on medium flame. Mushrooms will start loosing out their water.
4. Now, cook uncovered on high flame for few minutes and again cover them on medium flame. Repeat the process till the mushrooms gets tender and a bit dry. Mushrooms are high in water content so its important to evaporate their water at high flame.

5. Add tomatoes and again repeat the process. Its necessary coz you have to get the right texture of the dish. That depends on your choice whether you want the dish to be completely dry or a bit mushy, I like them mushy and tender. This whole thing will take hardly 10 minutes max.
6. When its done, switch off the flame and leave the dish uncovered for few moments so that extra water evaporates. Garnish with cilantro and black pepper.

Notes;
1. The onions have to be caramelized well before you add mushrooms.
2. I had a bit of cooked peas left from the Masala Baati's filling, so I have used them at the end. Thats visible in the pics too. But the original recipe doesnt involve it. Though you may add peas for an extra flavor.