Mushroom Vepudu

Ingredients

• - 300g button mushrooms
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Clean mushrooms: Wipe 300g button mushrooms with a damp cloth — do not wash as they absorb water. Quarter or halve them.
2. Heat oil: Heat 3 tbsp oil in a wide pan on high heat.
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. Make tempering: Push mushrooms aside. Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 5 sliced garlic cloves.
6. Add onion: Add 1 finely chopped onion. Cook 6 minutes until golden.
7. Add tomatoes: Add 2 chopped tomatoes. Cook 5 minutes until soft.
8. Add spices: Add 1.5 tsp red chilli powder, 1 tsp coriander powder and half tsp turmeric. Toss and cook 3 minutes.
9. Combine mushrooms: Mix the fried mushrooms with the masala. Cook on high heat 3-4 minutes until completely dry.
10. Serve: Adjust salt. Mushroom vepudu should be dark and richly spiced. Serve with steamed rice.