Mushroom Vepudu

Method

1. 1

   Clean mushrooms: Wipe 300g button mushrooms with a damp cloth — do not wash as they absorb water. Quarter or halve them.

2. 2

   Heat oil: Heat 3 tbsp oil in a wide pan on high heat.

3. 3

   Fry mushrooms: Add mushrooms and cook on high heat 5-6 minutes without stirring initially so they get golden. Then stir and cook until all moisture evaporates.

4. 4

   Make tempering: Push mushrooms aside. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves.

6. 6

   Add onion: Add 1 finely chopped onion. Cook 6 minutes until golden.

7. 7

   Add tomatoes: Add 2 chopped tomatoes. Cook 5 minutes until soft.

8. 8

   Add spices: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Toss and cook 3 minutes.

9. 9

   Combine mushrooms: Mix the fried mushrooms with the masala. Cook on high heat 3-4 minutes until completely dry.

10. 10

    Serve: Adjust salt. Mushroom vepudu should be dark and richly spiced. Serve with steamed rice.