Mush(y)room Masala

I love to cook not always but randomly just like that.  Mom had prepared Chapati for  Dinner and as accompaniment made Onion and Tomato gravy (thakkali chutney). So i planned to meddle with the same. And Voila my very own Mushyroom masala was invented. 

Ingredients

Mushrooms  10-12 big ones medium sliced

Onions 2 nos diced

Ripe tomatoes 2 nos diced

Red Chilli Powder 1 teaspoon

Curry Chilli Powder 1 teaspoon

Sugar 1/2 teaspoon

Curry Leaves

Mustard seeds

Oil (sunflower oil)2-3 tablespoon

Olive oil 2-4 tablespoon

Salt to taste

Tomato sauce (ketchup would do)

Aloo mash  ( readily available dessicated potato)  mainly to thicken the gravy

Cream or beaten Curd about 1 cup (200ml)

Tomato and Onion Gravy (Mother’s Recipe)

Heat oil in a deep pan(kadai) and fry curry leaves and mustard seeds, then add the diced onions and tomatoes and cook until the onions turn translucent. Add a pinch of turmeric, followed by  half teaspoon each of red chilli powder  and curry chilli powder. Add salt and half a cup of water, cover and simmer for 5-6 minutes. Add half tsp of sugar and cook for an additional 2-3 minutes and let it rest.

Mushroom Masala ( Yours Truly)

Heat olive oil in a pan and add the mushrooms to it, fry the mushrooms until they reduce in size. Add diced green chillis and fry. Then add half teaspoon each of red chilli and curry chilli powder, sauté until the raw chilli smell fades away, add salt to taste. Now, add the tomato and onion gravy to the pan and add about 2-3 tablespoon of tomato sauce.  Mix and simmer until the oil starts to separate, then add a cup of beaten curd. Simmer for further 2-3 minutes, taste for salt. Now add aloo mash as per your requirement to make it from a semi gravy to dry dish. Garnish with coriander leaves. Serve it hot with Chappati or Roti, could be used to make Masala Dosa or as masala in Sandwich.