Mushroom Dry Fry
Slow-roasted in coconut oil with a generous hand of spices, this mushroom fry develops layers of flavour as it dries out on the pan. The patience pays off — every piece is coated and concentrated.
Ingredientsfor 4 servings
- 200 g Mushroom
- 150 g Shallots/small onions
- 4 nos Green chillies
- 12 nos Curry leaves
- 2 tsp Coriander powder
- 1 tsp Turmeric powder
- 2 tsp Pepper
- 3 tsp Coconut oil
Preparation
Step 1
Set a pan over medium heat and pour in the oil.
Step 2
Add sliced small onions and stir till it becomes golden in color.
Step 3
Add green chillies and curry leaves.
Step 4
Add sliced mushroom with turmeric powder, coriander powder, pepper and required salt.
Step 5
Close the pan with a lid till the contents become dry and add coconut oil if needed.
Step 6
Serve while still hot.
Step 7
Note: 1)No need to add water as mushroom already has water content.
Tip
The final handful of curry leaves should go in right at the end, off the heat — they should crackle and crisp in the residual heat.
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