1 pound oyster/button/baby bella mushrooms - cleaned and chopped. Mushrooms are extremely porous and soak up water like a sponge. Because they are mostly water, never soak fresh mushrooms. Brush off any dirt or wipe them with a damp paper towel.
Onion - 1 chopped finely
Curry leaves - 1 stalk (5-6 leaves)
Ginger & Garlic paste - 1 teaspoon or use fresh minced ginger & garlic
Cumin seeds - 1 teaspoon
Coriander pwd/dhania - 2 teaspoons
Turmeric pwd/Haldi - 1/2 teaspoon
Fresh ground black pepper - 2 tablespoon (adjust to taste if you don't like your dish too peppery)
Salt - to taste
Lemon juice - 1 teaspoon
Oil - 1 tablespoon, or 1 swirl of the pan using a pourer
Heat oil in a wok, and add cumin seeds. When cumin browns, add chopped onions and curry leaves and fry until the onions are translucent/light brown(5-8 minutes). Now add ginger & garlic paste, coriander pwd and turmeric pwd and cook until the mixture doesn't smell raw anymore (about 2 minutes). Then add the mushrooms and cook uncovered for 10 minutes until they shrink and soften. Then take the wok off the stove and add salt, pepper and lemon juice.
DO NOT add any of these during the cooking process because -
- Adding salt to mushrooms causes them to let out water. This will cause your dish to become too watery
- Adding pepper during the cooking process takes away from the bite/flavor
- Lemon juice turns bitter when cooked
Serve with hot rice/roti! Enjoy!!