Ingredients(Serves 2 - 3):
Button mushroom -- 12 - 15
Cashew Nuts -- 10, broken into pieces
Onion -- 1 medium sized, chopped
Tomato -- 1/2 of a medium sized, chopped
Ginger -- 1 inch piece
Garlic -- 6 - 8 cloves
Green chillies -- 2
Curry Leaves -- 1 sprig
Turmeric Powder -- ¼ tsp
Chilly Powder -- 1 tsp
Garam Masala -- 1 tsp
Mustard seeds -- ¼ tsp
Cumin seeds -- ¼ tsp
Oil -- 2 tbsp
Salt -- to taste
Clean the mushrooms, cut them and keep aside. I usually remove the skin, wash and drain it. It is better not to soak the mushrooms in water as they will become soggy at times.
Finely chop the onions, ginger and garlic. Slit the green chillies and chop the tomato.
Heat oil in a pan and add the mustard seeds. Let it splutter. Add the cumin seeds followed by the curry leaves, green chillies, ginger and garlic. Saute for a minute.
Add the chopped onions and salt, saute until they turn brown. Add the cashews and tomato and saute until the tomatoes are squishy.
Now add the turmeric powder, chilly powder and the garam masala. Saute until the raw smell goes off. The mixture should be really dry at this point.
Add the chopped mushrooms and mix well. Reduce the flame to medium and let it cook without the lid. We just need the water coming out from the mushrooms, closing with the lid will add in the condensed water too which will make this watery.
It takes just 3 - 4 minutes to get it cooked. You can garnish with coriander leaves if you choose to.
Serve hot with rice or chapathi or any breads.