This curry is very dear to my heart; I had dished out this recipe almost eighteen years back. At that time, I was not very familiar with cooking mushrooms. I wanted to try mushrooms at the same time; I had no clue how. I decided to keep the curry leaves’ flavour and creamy texture dominant, mainly because of my hubby’s fondness towards these two aspects.
This lightly spiced curry is very easy, and it has no frills attached. It is super simple with mind-blowing flavours of southern Indian spices. It takes less than 30 minutes to make. It is healthy, low fat, mild, and a perfect side dish for any roti, pulka or even bread.
For a vegan and tastiest version, you can use coconut milk and replace milk with coconut milk and if it is thick, avoid adding cornflour.
Mushroom – 200 grams
Onion – 1 (big)
Green chillies – 1 or 2
Curry leaves – 2 springs
Coconut oil – 1 tablespoon
Cumin – ½ teaspoon
Turmeric – ½ teaspoon
Pepper powder – ½ teaspoon
Garam masala – ¼ teaspoon
Milk – 1 cup
Corn starch – 1 ½ teaspoon
-Wash, wipe and slice the mushrooms.Chop onion and green chillies as well.
-Mix cornflour to milk and keep it aside. (If you are using coconut milk, avoid this step)
-Heat oil in a skillet, add cumin, curry leaves.
-Then add chopped onions and green chillies, turmeric and fry for a while.
-When onion becomes transparent, add in sliced mushrooms and fry for two to three minutes.
-When it starts wilting, sprinkle little salt and mix.
-Pour milk and cornflour mixture or Coconut milk and cook until it reaches a creamy texture.
-Lastly, garnish with a little pepper powder and garam masala.
-Enjoy with any flatbread.