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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
Author Subhasmita


  • 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


  • 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.