Stir-fried mushrooms with tomatoes is a dish that my mom prepares often in our home. This recipe is similar to that of my mom’s. She adds more tomatoes to make the dish a bit more juicy. Stir-fried mushrooms with tomatoes is an easy dish to make and is a great accompaniment for plain rice or chapatis.
Ingredients:
- 200 grams White button mushrooms, cleaned and cut in quarters
- 1 Onion, roughly chopped
- 1 large Tomato or 2 medium ones, chopped
- 1 1/2 tablespoons Oil
- 1/2 teaspoon Mustard seeds
- 1/2 teaspoon Urad dal
- 1/2 teaspoon Fennel seeds
- 1 sprig Curry leaves
- 1/2 teaspoon Salt or as needed
- 1/4 teaspoon Turmeric powder
- 1/4 teaspoon Chilli powder or as needed
Preparation:
Heat oil in a skillet over a medium flame and drop in the mustard seeds. Once it sputters, add in the urad dal and fennel seeds. Let it brown. Make sure not to burn them.
Add in the chopped onion. Add in the curry leaves. As it turns translucent, add the mushrooms and sauté. The mushrooms get cooked in its own water content, becomes tender and reduce in volume.
Now add in the chopped tomato and fry for about two minutes. Add, salt, turmeric and red chilli powder. Mix them so that the spices blend well with the rest of the ingredients. Check that the tomatoes and mushrooms are soft and tender. Check the spice level as well.
Take it off the heat and serve with rice or roti.
Notes:
- The chilli powder I have used is hot so I have used just a quarter of a teaspoon. Add more if required to suit up your spice level.
