Mushroom Roast | Mushroom Thoran

Ingredientsfor 4 servings

• 250 g Mushroom (Koonu
• 3 tsp Red Chilli Powder
• 1/2 tsp Asafoetida Powder
• 1/4 tsp Turmeric Powder
• 5-6 nos Curry leaves
• 2 nos Green Chilli
• 1 nos Onion
• Ginger A small piece
• 1 nos Tomato
• 4-5 piece Coconut pieces
• 1 tsp Chicken Masala Powder
• Oil, as needed
• Salt, as needed

Preparation

1. Step 1

   Clean, wash and cut (preferably vertically) the mushroom into pieces and keep these pieces separately.

2. Step 2

   Clean and cut green chilli, ginger, onion (shallots also can be used), tomato and coconut (preferably vertically) into pieces.

3. Step 3

   Heat the oil in a cheenachatti and add onion, ginger, green chilli, curry leaves and coconut pieces into this hot oil and stir it well. When colour of the above items goes golden brown, add red chilli powder and turmeric powder also and stir it further.

4. Step 4

   Remove water left in the mushroom pieces (by pressing them with fingers) and add them into this mix along with required quantity of salt and stir it further.

5. Step 5

   Cover the vessel with a plate/lid and cook the mix without adding water in medium flame.

6. Step 6

   When the ingredients are cooked well, add chicken masala powder andasafoetida powder also and stir it well. Again cover the cheenachatti andcook the mix for another 2 – 3 minutes more and then turn off the heat.Mushroom Roast/Thoran is ready.

7. Step 7

   If necessary, garnish the roast with grated coconut, chopped corianderleaves/curry leaves. This Mushroom Roast/Thoran can be served with Poori/Chappathi/Dosa or even with cooked rice.

8. Step 8

   The wholesome and nutritious Mushroom Roast.