Preparation:
Wash mushrooms thoroughly. Slice into halves and keep aside.
Crush coriander, cumin, aniseed, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
Make into a paste ginger, garlic, onion and tomato.
Mix mushrooms with all of the above and red chile powder, turmeric and salt to taste.
In a deep skillet heat oil on medium and add mushrooms. Stir for two minutes. Add about 1.5 cup water. Lower heat and let cook for 15-17 minutes.
Goes well with plain white rice and/or parathas. |
