Mushroom in spicy mustard gravy (Chatu Besara)
There are time when food that you eat seems monotonous.Same veggies,meat and same old spices. So a little variation in our regular meal makes us happy. Got some really fresh mushroom on my way back to home. I was not in a mood to go with the regular fair of cooking them with onion and ginger garlic
Ingredients
- 400 gms button mushrooms white
- 1 potato medium
- ½ tspn turmeric
- to taste salt
- coriander leaves fresh for garnishing
For mustard Paste:
- 1.5 tbsps mustard seed black
- 1 tspn cumin seed
- ½ tspns Coriander seed
- 5 chilies dry red
- 4 - 5 pods garlic
Instructions
- Clean mushrooms and cut into halves.,keep aside. Peel the potato and cut into small pieces.
- For mustard paste add all the ingredients mentioned under paste and grind to a fine thick paste by adding little water.
- In a pan add .5 tbsp oil and fry the cut potatoes till almost done and light brown in colour.Keep aside.
- In the same pan add rest of the oil,add chopped tomatoes. Saute for a minute. Then add mushroom.Saute on high heat for 6-8 minutes,until it is half cooked.
- Add fried potatoes, turmeric. Fry for 2 mins. Then add mustard paste. Saute for 2 more minutes.
- Add salt and required amount of water. Let it come to a boil. Cook for 5 more minutes.
- Serve with pain white rice. Note: This curry is supposed to be spicy and little tangy. So is the amount of chilli and tomato. Adjust the amount as per your preference.