Mushroom Curry

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Tasty, nutritious and inexpensive. Adapted from a recipe by jack santa maria.

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Steps

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Heat oil or ghee in a wok or kahai , and saute the onion and ginger until onion is turning golden brown.

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Add turmeric , chile powder and salt and saute for two minutes.

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Add the mushrooms , potatoes and tomatoes and cook over gentle heat until the potatoes are tender.

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Add a splash of water if necessary.

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Meanwhile , heat a small skillet and saute the mustard seeds in the extra two tablespoons oil until they pop.

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Add the curry leaves , sliced garlic and shredded coconut , and stir and fry until coconut is turning golden.

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Immediately remove from the heat and set aside.

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When the potatoes are tender , stir in the garam masala , chopped cilantro leaves and lemon juice.

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Pour the contents of the small skillet over the curry , then serve with dal and rice.

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Ingredients

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mushroom, potato, oil, onions, gingerroot, turmeric powder, ground dried chile, salt, tomatoes, spinach leaves, garam masala, cilantro leaf, lemon juice, mustard seeds, curry leaves, garlic clove, unsweetened dried shredded coconut