250 gms White Button Mushroom, cut in halves
1/2 tsp Mustard Seed
1/2 tsp Fenugreek Seed
1/2 tsp Cumin Seed
1/2 tsp Kalonji Seed (also known as black caraway, Roman coriander and
1/2 tsp Fennel Seed
1 tsp Turmeric Powder
1 cup canned coconut milk
2 Onions, chopped
2 tsp Coriander leaves, chopped
2-3 Green Chilli, slitted (optional)
Heat oil in a wok. Add the Mustard, Cumin, Kalonji, Fenugreek and Fennel
Seeds. When the seeds start to splutter, add the chopped Onion and Stir.
Fry until they turn translucent.
Add the mushrooms. Add the beaten curd and mix well for 2-3 mins.
Add haldi and salt and mix well.
Garnish with green chilli and coriander leaves. serve hot.
Adapted from: Calcutta Board: News, City Life, Art, Culture, Films
Bogdan Ionescu / 123RF Stock Photo 9642299