During my last visit to India, I tasted this mushroom stir fry at a restaurant in Erode and absolutely loved it. Since then, I have been trying to recreate that restaurant-style flavor at home. After a few attempts, this version has come very close to the taste I remember.
Mushrooms are a great alternative on days when you prefer a vegetarian dish instead of non-veg. I used locally available brown wild mushrooms for this recipe, but any variety of mushroom will work well.
Recipe Details
Stir Fry
Kongunadu
Sashi
10 minutes
20 minutes
2
Ingredients
For the Mushroom Fry
- Mushrooms – 1 box, about 15–20 medium-sized
- Oil – 1 tbsp
- Fennel seeds – 1/2 tsp
- Cinnamon – 1-inch piece
- Cloves – 2
- Black stone flower / Kalpasi – 2 tsp
- Onion – 1 medium, chopped
- Ginger-garlic paste – 2 tbsp
- Homemade curry masala – 2 tbsp
- Salt – to taste
Instead of Homemade Curry Masala
- Coriander powder – 1 tbsp
- Red chili powder – 1 tsp
- Garam masala – 1/2 tsp
For Tempering
- Oil – 2 tsp
- Mustard seeds – 1/2 tsp
- Curry leaves – 1 sprig
- Green chilies – 4, slit
- Dried red chilies – 2 whole
- Onion – 1/4 medium, chopped
- Sakthi Chicken Masala – 1 tsp
- Coriander leaves – 2 tbsp, chopped
Preparation
- Clean the mushrooms and slice them lengthwise.
- Chop the onions and coriander leaves.
- Slit the green chilies and keep them aside.
Cooking Instructions
Fry the Mushrooms
- Heat 1 tablespoon oil in a pan. Add the fennel seeds, cinnamon, cloves, and black stone flower.
- Add the chopped onion and sauté until it becomes soft and translucent.
- Add the ginger-garlic paste and fry until the raw aroma disappears.
- Add the mushrooms, homemade curry masala, and salt. Mix well.
- If you are not using homemade curry masala, add the coriander powder, red chili powder, and garam masala instead.
- Cook over medium heat for about 15 minutes, stirring occasionally, until the mushrooms are cooked and the moisture has evaporated. Do not add any water.
Prepare the Tempering
- Heat 2 teaspoons oil in a small pan. Add the mustard seeds and allow them to splutter.
- Add the curry leaves, slit green chilies, dried red chilies, and chopped onion. Sauté until the onion is cooked.
- Add the Sakthi Chicken Masala and fry for another couple of minutes.
- Pour the tempering over the cooked mushrooms and mix well.
- Add the chopped coriander leaves and toss everything together before removing from the heat.
Tips
Mushrooms: Brown wild mushrooms work beautifully in this recipe, but you can use any variety you prefer.
No Added Water: Mushrooms naturally release moisture as they cook, so there is no need to add water.
Masala: If you do not have homemade curry masala, use coriander powder, red chili powder, and garam masala as listed above.
Serving Suggestion
Serve hot as a flavorful side dish with plain rice or your favorite South Indian meal.
Recipe Source: Tried and developed in my kitchen.
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